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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mint syrup — no muddling needed, mojito, julep, lemonade
Record your recipes and experiments — organized cooking journal
Cal — for true scratch nixtamalization of dried corn
Dried pomegranate seeds — Indian chutneys, garnish, sour depth
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mint syrup — no muddling needed, mojito, julep, lemonade
Record your recipes and experiments — organized cooking journal
Cal — for true scratch nixtamalization of dried corn
Dried pomegranate seeds — Indian chutneys, garnish, sour depth
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Puree the mint, chiles, coconut, 1/4 tablespoon water and lime juice in a blender until smooth. Transfer to a bowl and season with salt and pepper. Chill until ready to use. Pat the scallops dry and sprinkle with salt and pepper. Heat a 12-inch cast-iron skillet over medium heat until hot. Cook the scallops until a golden brown crust forms, are just cooked through and release easily from the pan, 2 to 3 minutes on each side. Serve the scallops topped with chutney. What Make This Recipe Really Sing: The heat of the chiles and the sweetness of the coconut and scallops give this dish great balance. When in season, try to find bay scallops, you will be surprised how sweet they are. BYOC: You don't like mint? Try adding cilantro or your favorite herb. This chutney is also a wonderful accompaniment to lamb chops.