Seared Sea Scallops with California Golden Raisin-Tomato Jam and Cilantro-Mint Chutney - California

Ingredients

• 1 Quart water
• 3 Cups fresh cilantro leaves, slightly packed
• 3 Cups fresh mint leaves, slightly packed
• 1 Teaspoon ascorbic acid powder
• 1 serrano chile pepper; stemmed, seeded and minced
• 1 / 4 Cup olive oil
• 2 (1/4 cup) cold water
• 1 Tablespoon molasses
• Sea salt, to taste
• 12 pappadam*
• Cooking spray, as needed
• 1 Teaspoon finely ground fennel seed
• 1 Teaspoon coarse sea salt
• 2 Cups Gewurztraminer or similar white wine
• 2 Cups California golden raisins
• 2 Teaspoons garam masala
• 1 Teaspoon cumin seeds
• 2 Teaspoons black mustard seeds
• 1 green cardamom pod, crushed and coarsely chopped
• 2 Ounces (1/4 cup) olive oil
• 1 Teaspoon chopped garlic
• 1 Teaspoon peeled and chopped fresh gingerroot
• 4 Cups canned, roasted whole tomatoes; seeded and cut in 1/4-inch dice
• Fresh lime juice; to taste
• Salt; to taste
• 12 jumbo sea scallops (U-10 count), muscle removed and patted dry
• Sea salt and fresh ground pepper; to taste
• Garam masala; to taste