Wondering What to Make for Divali? Dosa Chef Anjan Mitra Hooks You Up

Dosa is celebrating Divali (aka Diwali or Deepavaili), the Festival of Lights, a holiday as important to Hindus as Christmas is to Episcopalians (okay, other Christians too). Starting tonight, Dosa is offering special Divali dinners at both locations (995 Valencia at 21st St., and 1700 Fillmore at Post); they continue through Sunday, Oct. 18 (Divali itself runs Saturday through Monday). Dosa chef Anjan Mitra's holiday menu includes chickpea and avocado salad, potato leek and red bell pepper soup, lamb biryani, spicy andrha prawns, spicy sweet scallops, and batter-fried chile bhaja with onion chutney. Mitra slipped us this unusual scallop recipe, which juxtaposes maple syrup and Thai chiles, in quantities suitable for two. Perhaps illuminated by candlelight.

Dosa's Spicy Sweet Scallops

Yield: Two servings

4 tablespoons maple syrup (preferably organic)

1 ½ teaspoons lime juice (more to taste)

4 Thai chiles, finely chopped

1 teaspoon Dijon mustard

2 sprigs cilantro, finely chopped

1 red bell pepper

2 tablespoons vegetable oil, plus more for the bell pepper

4 cloves garlic, finely chopped

6 scallops

Salt and pepper to taste

Microgreens for garnishing

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