Here is where a dash of Garam Masala can spice up a dish as it is ready to be served - much as we might add freshly ground pepper.
- 1 lb medium scallops
- 2 Tbsp olive oil
- Salt and pepper, to taste
- 3 Tbsp butter
- 1 medium leek, julienned
- 1 small carrot, julienned
- ¼ lb oyster mushrooms, julienned
- ½ cup white wine
- 1 Tbsp Chinese oyster sauce
- ¼ cup heavy cream
- 2 Tbsp tarragon or basil
- Generous pinch Garam masala, lightly roasted and ground
Wash the scallops and pat dry with a paper towel. Place the scallops in a bowl with the olive oil. Add salt and pepper and mix well.
Heat a large pan on high heat. Add the scallops and spread them evenly in the pan. As soon as they have caramelized on one side, place them in a large plate. Space them generously so that they cool quickly and set aside.
Add the butter and vegetables to the pan while still hot. Cook for 1 minute, stirring with a wooden spoon.
Pour in the wine and the oyster sauce. Cover and continue cooking the vegetables in the steam for 2 or 3 minutes until just tender.
Remove the cover; add the cream, tarragon, scallops, and their juice (if any). Mix well, and cook for a few more seconds.
Place on a large platter, sprinkle with Garam Masala, and serve immediately.