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

Name: 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

calraisins.org

Savor seared sea scallops paired with Californian golden raisin-tomato jam and cilantro-mint chutney for a flavorful appetizer.

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