Curry-Rubbed Grilled Scallops with Ginger-Cucumber Relish and Mint Yogurt By Arthur Boehm, September-October 2003 Adapted from Let the Flames Begin

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(Serves 4 to 6)

Serve these spicy scallops as a tempting starter, or double the recipe for a main course. The cucumber relish contrasts enticingly with the lemony yogurt and smoky curried scallops. Make sure your curry powder is fresh.

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• 1 pound, sea scallops
• 2 tablespoons, Asian sesame oil
• 3 tablespoons, best-quality curry powder
• kosher or sea salt and freshly cracked black pepper
• 2 cucumbers, peeled, seeded and cut into medium dice
• 3 tablespoons, minced ginger
• 2 tablespoons, cracked toasted cumin seeds (see note)
• 3 tablespoons, olive oil
• 1/2 cup, plain yogurt
• 1/4 cup, roughly chopped fresh mint
• juice of 1 lime
• cooking spray

In a large bowl, combine the scallops with the sesame oil, and toss to coat. Add the curry powder and salt and pepper, and toss again.

Lightly spray the grilling machine grill with cooking spray, and preheat the machine. Place the scallops on the grill, and close the lid. Grill until the scallops are just cooked through, 2 to 4 minutes. (To check, cut into a scallop at its thickest point to make certain it's opaque all the way through.)

Meanwhile, make the relish: in a small skillet combine the cumin seeds and olive oil, and sauté over medium heat, stirring frequently, until the cumin is very aromatic, about 3 minutes. Transfer the mixture to a medium bowl, add the cucumbers and ginger, and mix well.

In a small bowl combine the yogurt, mint, and lime juice, and mix well. Arrange the scallops on plates, spoon the relish over them, add a spoonful of the yogurt mixture, and serve.

Note: To toast the cumin seeds, heat a small skillet over medium-high heat. Add the seeds, and toast, shaking the skillet to avoid burning, until the seeds are fragrant, about 1 minute. Transfer to a bowl.