Seared Scallops & Grilled Shrimp

with Coconut Tomato Sauce, Jalapeno Oil & Fire Roasted Tomatoes

Jalapeno Oil

• 3 jalapenos, sliced and seeds removed
• 2 tablespoons olive oil
• 1 teaspoon garlic powder

Coconut Tomato Sauce:

• 3 tablespoons olive oil
• 2 cloves garlic, chopped 
• 2 tablespoons paprika 
• 1 tablespoon ground turmeric 
• 1 teaspoons ground cumin
• 1/4 teaspoon green cardamom powder 
• 1/3 cup tomato paste 
• One 14-ounce can coconut milk 
• 1 Tbsp brown sugar
• Kosher salt

Shrimp & Scallops:

• 1 teaspoon dried oregano 
• 1 teaspoon garam masala 
• 1 teaspoon smoked paprika 
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder + 1 teaspoon garlic powder
• 1/4 cup olive oil 
• 6 extra large shrimp, peeled and deveined 
• 6 Large Sea Scallops
• 1 Tbsp Butter
• Zest of one lime 
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For the jalapeno oil: In a food processor, combine all ingredients and puree until smooth. Use a strainer to remove any remaining chunks. Set aside until plating.

For the coconut sauce: Heat the oil in a large skillet over medium-low heat. Add the garlic, paprika, turmeric, cumin and cardamom and cook until fragrant, about 2 minutes, stirring frequently. Stir in the tomato paste and cook for another minute. Add the coconut milk and brown sugar and whisk until well blended. Reduce the heat to low and simmer, covered, for 10 minutes. Season with salt.

For the shrimp and scallops: On a shallow plate, combine the oregano, garam masala, paprika, salt, pepper and 1/2 tsp. garlic powder; mix well. Dip one side of each shrimp into the spice mixture.

Heat a medium cast iron pan over medium-high heat, at the same time preheat grill. Cook the scallops in the cast iron, until browned and crisp, about 3 minutes, add butter to pan. Gently turn the scallops over and cook the other side until browned, about 3 minutes. Season with remaining teaspoon of garlic powder. Remove to a plate and set aside. Cook the shrimp on the grill until just cooked through, 2 to 3 minutes per side.

Line up four dinner plates and spoon a few tablespoons of the coconut sauce onto each plate. Place 3 scallops on top of the sauce on each plate and stack three shrimp on top of the scallops. Put a few dollops of jalapeno oil over sauce. Sprinkle the lime zest onto the plates.