Scallop Shell in Sand
Howard Sokol
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Scallops and Squid with Asian Spices,
Paprika and Butter

"If you don't love life you can't enjoy an oyster; there is a shock of freshness
to it and intimations of the ages of man, some piercing intuition of the sea
and all its weeds and breezes.  [They] shiver you for a split second."
~ Eleanor Clark

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Martin Harvey
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Curry Powder and Star Anise

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Scallops from Market on Rue Cler, Paris, France
Martin Moos
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La Belle Cuisine

Scallops and Squid with Asian Spices,
Paprika, and Butter

Jean-Georges:
Cooking at Home with a Four-Star Chef
by Jean-Georges Vongerichten and Mark Bittman,
1998, Broadway Books

“If this dish sounds unusual, that’s because it is. To develop it, Pierre
Schutz – the chef at Vong – began with a super-fragrant and eclectic spice
mixture and continued with a standard French sauté of shellfish in butter.
Plain steamed asparagus take to the sauce very nicely, or even a simple
green salad will do. You may also substitute shrimp for the squid if you
like, although the dish will not be as interesting.”

Makes 4 servings

2 cinnamon sticks
2 tablespoons allspice berries
3 tablespoons coriander seeds
1 tablespoon All-Purpose Curry Powder
[recipe follows] or commercial
curry powder
3 tablespoons turmeric
Pinch saffron (optional)
Pinch amchur (sour mango powder) (optional)
12 ounces squid, the bodies cleaned and cut into
1/2-inch rings, the tentacles washed and
left whole
1 teaspoon hot paprika, preferably fresh
and Hungarian
1/2 cup off-dry or sweet white wine
1/2 cup rich chicken stock or other stock
6 tablespoons butter
12 ounces scallops, cut in half through
their equator if very large
Salt
1 tablespoon fresh lemon juice

1. Toast the cinnamon sticks, allspice and coriander over medium-high heat
in a dry skillet until aromatic, about 2 minutes. Combine with the curry
powder, turmeric, and saffron and amchur, if using, and grind finely in
a spice or coffee grinder. (The mixture will keep in an opaque container
at room temperature for at least a year.)
2. Toss the squid with the paprika.
3. Place the wine and stock in a small saucepan along with 2 teaspoons of
the spice mix. Bring to a boil over high heat and cook, whisking fre-
quently, until reduced to about 1/2 cup, about 10 minutes. Reduce
the heat to a minimum and start cooking the fish.
4. Place 2 tablespoons of butter in each of 2 skillets, preferably nonstick,
and turn the heat to very high. When the butter foams, cook the
scallops in one skillet on one side only until nicely browned, 2 to
3 minutes. In the second skillet, cook the squid undisturbed for 2
minutes, then toss and cook for another 30 seconds or so, until
tender. Sprinkle both the scallops and squid with a little salt to
taste when done.
5. While the shellfish is cooking, stir the remaining 2 tablespoons butter
into the sauce along with salt to taste and the lemon juice. To serve,
place a portion of the squid and scallops, browned sides face up, on
each of 4 plates and spoon a little sauce over all.

All-Purpose Curry Powder

Makes about 1/4 cup

1 star anise
6 cardamom pods
3 cloves
1/2 teaspoon cumin seeds
2 teaspoons coriander seeds
1/4 teaspoon cayenne
1/2 teaspoon mace pieces or ground mace
1/2 teaspoon whole or ground fenugreek
1 teaspoon white peppercorns
2 teaspoons ground turmeric

1. Place all the whole spices in a small saucepan or skillet and toast
over medium heat, shaking the pan frequently, until fragrant, about
3 minutes. Cool.
2. Combine the toasted and powdered spices in a spice grinder and
whir to a powder. Store in a covered opaque container (it will keep
for months).
 

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