Seared Cumin Sea Scallops

Number of Servings - 4

• 2 leeks cut crosswise into ½ inch thick slices
• 1 ¼ Lb. Sea Scallops, de-bearded halved horizontally
• 1-teaspoon cumin seeds
• 3 tablespoons olive oil
• ½ medium head cauliflower cut into 1 ½ inch florets
• 4 tablespoons dry white wine
• ¼ cup water
• ½ cup plain yogurt
• ¼ cup fresh cilantro chopped
• 2 tablespoons lemon juice
• 3 cups basmati rice
• 6 cups water
• 1 tablespoon green curry paste
• Sea salt and white pepper to taste

For Basmati rice bring water and curry to a boil making sure to season to taste. Add 1-tablespoon olive oil and rice once water is boiling. Bring back to a boil, cover and reduce heat to low. Cook until rice has absorbed all liquid (about 20-25 minutes).

Soak sliced leeks in a large bowl of water, agitating them occasionally to dislodge any sand. Then drain leeks and pat dry.

Toss scallops with cumin seeds, salt and pepper to taste. Heat 1-tablespoon oil in a large non-stick skillet over moderately high heat until hot but not smoking. Then sear scallops until golden, about 2 minutes on each side. Transfer to a bowl with tongs.

Heat remaining tablespoon oil in skillet (do not clean) until hot but not smoking, then sauté cauliflower and leeks with salt to taste, stirring until golden. Add wine and water and simmer covered, until vegetables are almost tender, 5 to 7 minutes. Add scallops with juices in bowl and simmer about 3 minutes. Remove from heat, add yogurt and stir in well. Finish with cilantro, lemon juice and season to taste. Serve over rice.