📝 About This Recipe
This dish is a sophisticated reimagining of the classic Keralan fish moilee, elevated for the progressive fine dining stage. Succulent, buttery scallops are pan-seared to golden perfection and nestled in a vibrant, turmeric-infused coconut reduction that balances heat with velvety sweetness. The addition of a molecular ginger-coconut foam adds a modern lightness, ensuring every bite is a multi-sensory journey through the Malabar Coast.
🥗 Ingredients
The Scallops
- 12 pieces U10 Sea Scallops (adductor muscle removed, patted very dry)
- 2 tablespoons Grapeseed Oil (for high-heat searing)
- 1 tablespoon Unsalted Butter (for basting)
Alleppey Moilee Reduction
- 1.5 tablespoons Coconut Oil (virgin cold-pressed)
- 4 pieces Shallots (thinly sliced)
- 1 inch Fresh Ginger (julienned into matchsticks)
- 2 pieces Green Chilies (slit lengthwise)
- 1/2 teaspoon Turmeric Powder (high quality)
- 1.5 cups Thick Coconut Milk (first press)
- 10-12 pieces Curry Leaves (fresh)
Coconut Ginger Foam
- 1 cup Coconut Milk (strained)
- 1 tablespoon Fresh Ginger Juice (freshly squeezed)
- 2 grams Soy Lecithin (or 1/2 tsp, for stabilization)
- 1 pinch Sea Salt
Garnish
- 1 teaspoon Chive Oil (for dotting)
- 1 handful Micro-Cilantro
- 12 pieces Fresh Pomegranate Arils (for acidity and color)
👨🍳 Instructions
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1
Begin by preparing the Moilee base. Heat coconut oil in a wide sauté pan over medium heat. Add the sliced shallots, ginger matchsticks, and slit green chilies. Sauté until the shallots are translucent but not browned, about 4 minutes.
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2
Add the fresh curry leaves and turmeric powder to the shallot mixture. Toast for 30 seconds until the aroma is released and the oil turns a vibrant yellow.
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3
Pour in the thick coconut milk. Bring to a very gentle simmer—do not boil, as coconut milk can split. Reduce the liquid by one-third until it coats the back of a spoon. Season with salt and keep warm on the lowest setting.
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4
For the foam, combine the coconut milk, ginger juice, and a pinch of salt in a small saucepan. Heat gently to 60°C (140°F). Stir in the soy lecithin using an immersion blender until fully dissolved.
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5
Keep the foam mixture warm but not hot. Just before serving, you will use the immersion blender at the surface to create a light, airy foam.
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6
Prepare the scallops: Ensure they are bone-dry by patting them with paper towels. Season both sides generously with sea salt just before cooking.
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7
Heat a heavy-bottomed stainless steel or cast-iron skillet over high heat with grapeseed oil. Once the oil begins to shimmer and smoke slightly, carefully place the scallops in the pan.
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8
Sear the scallops undisturbed for 2 minutes to develop a deep, caramelized crust. Flip once; they should be golden brown.
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9
Add the tablespoon of butter to the pan. Once it foams, baste the scallops for 30-45 seconds. Remove from the pan immediately to a warm plate to rest for 1 minute.
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10
Strain the Moilee sauce through a fine-mesh sieve into a clean jug for a silky, fine-dining finish (optional, but recommended for texture).
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11
To assemble, pour a pool of the warm Moilee sauce into the center of a shallow rimmed bowl.
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12
Place three scallops atop the sauce. Aerate the ginger-coconut mixture with the immersion blender to create a stiff foam and spoon a cloud of it over each scallop.
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13
Garnish with dots of chive oil, micro-cilantro, and a few pomegranate arils for a final pop of color and acidity.
💡 Chef's Tips
Always use 'dry' scallops—those treated with STPP (sodium tripolyphosphate) will release water and never sear properly. To get the best foam, hold the immersion blender at an angle so the blades are half-submerged, pulling in air. If the Moilee sauce feels too thick, thin it with a tablespoon of warm water or light coconut milk to maintain a pourable consistency. Never salt scallops too far in advance, as it draws out moisture and prevents that iconic crust.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Dry Riesling or a Chenin Blanc to cut through the coconut richness. Serve with a side of 'Idiyappam' (string hoppers) for a traditional Keralan texture contrast. A glass of chilled sparkling Rosé also complements the delicate sweetness of the scallops. For an extra touch of luxury, add a small quenelle of caviar atop the foam.