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Thursday, October 15, 2009

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

Posted By on Thu, Oct 15, 2009 at 12:52 PM

click to enlarge Divali central: Dosa on Fillmore. - M KASAHARA/FLICKR
  • m kasahara/Flickr
  • Divali central: Dosa on Fillmore.
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

Make the spicy sweet sauce by mixing the maple syrup, lime juice, chiles, Dijon mustard, and cilantro. Whisk till it thickens slightly.

Make the red bell pepper coulis: Rub the red bell pepper with oil and sprinkle with salt; roast over a flame (on a grill or over a gas burner). Remove charred skin, and blend the roasted pepper until smooth

Cook the scallops: Place a sauté pan over medium heat, and add the oil. Pour oil in the pan on medium heat. Add the chopped garlic, then the scallops. Sauté the scallops, seasoning lightly with salt and pepper. Cook till seared and firm on the outside, but still moist inside.

To serve, arrange microgreens on serving plates. Spoon the red bell pepper coulis in a circle surrounding the microgreens. Pile the seared scallops on the greens, and spoon the spicy sweet sauce on top. Serve immediately.

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Meredith Brody


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