Poached Scallops in Creamy Kerala Coconut Broth

Prepare the fresh ingredients: peel and finely grate 1 tbsp of fresh ginger; peel and mince 3 cloves of garlic; thinly slice 1 serrano pepper (remove seeds for less heat); chop 1/4 cup of fresh cilantro; and cut 1 fresh lime in half for juicing.

Pat 16 raw sea scallops thoroughly dry with paper towels. Season them lightly on both sides with a pinch of salt and set aside.

Heat 1 tbsp of avocado oil in a deep, wide skillet over medium heat. Add 1 tsp of brown mustard seeds. Once they begin to crackle and splutter, immediately add 10 fresh curry leaves, the sliced serrano pepper, grated ginger, and minced garlic. Sauté for 1 minute until highly fragrant.

Stir in 1/2 tsp of ground turmeric and 1/2 tsp of salt, cooking for 30 seconds to toast the spice.

Pour in 14 oz of light coconut milk and 1 cup of low-sodium vegetable broth. Bring the mixture to a gentle simmer over medium-low heat. Let it simmer uncovered for 8 minutes to allow the flavors to meld and concentrate.

While the broth simmers, prepare the spinach component: place 10 oz of fresh baby spinach in a separate saucepan with 2 tbsp of water and a pinch of salt. Cover and cook over medium heat for 2 to 3 minutes until just wilted. Drain any excess liquid and divide the wilted spinach evenly among 4 shallow serving bowls.

Gently lower the seasoned raw scallops into the simmering coconut broth. Poach them very gently for 3 to 4 minutes, turning once halfway through, until they are opaque and just firm to the touch.

Remove the skillet from the heat. Squeeze the juice of the fresh lime directly into the broth and stir gently to combine.

Ladle the poached scallops and the warm, aromatic coconut broth over the beds of wilted spinach in the bowls.

Garnish each bowl with 1/4 cup of fresh chopped cilantro and serve immediately.