Pan-Seared Scallops with Heirloom Tomato Masala and Coconut Foam
Succulent jumbo sea scallops, pan-seared to a golden-brown crust, served atop a vibrant reduction of slow-simmered heirloom tomatoes infused with a house-toasted garam masala, ginger, and green chilies. The dish is balanced with a light, aerated coconut-lime foam, crispy curry leaves, and a sprinkle of micro-cilantro, offering a refined, lighter interpretation of classic masala flavors.
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