Now is the season for Nantucket scallops, those sweet little nuggets from cold Atlantic waters. You could argue that they don’t need anything but the sizzle of butter in a hot pan, but you’d be wrong. Lee Hefter, executive chef at Spago, recently came up with an idea for cooking scallops that riveted my attention. In a marvelous Indian-inspired dish, he plays the scallops’ sweet delicacy against gently curried cauliflower florets, and trumps it with a thrilling note of tamarind in an almond coconut milk sauce. Altogether, it’s a magic carpet to the exotic.
(If you can’t find Nantucket scallops, regular scallops will do.)