Active Time

　　30 min

　　Total Time

　　30 min

　　This dish is a wonderful combination of French and Indian flavors. Basmati rice and a green salad would round out the meal.

　　

Ingredients

Serves 4

　　2 leeks, cut crosswise into 1/2-inch-thick slices

　　1 1/4 pounds sea scallops, halved horizontally and patted dry

　　1 teaspoon cumin seeds

　　2 tablespoons olive oil

　　1/2 medium head cauliflower, cut into 1 1/2-inch florets

　　3 tablespoons dry white wine

　　1/4 cup water

　　1/2 cup heavy cream

　　1/4 cup fresh cilantro, chopped

　　1 tablespoon fresh lemon juice

　　

Step 1

Soak sliced leeks in a large bowl of water, agitating them occasionally to dislodge any sand, then drain leeks and pat them dry.

　　

Step 2

Toss scallops with cumin seeds and salt and pepper to taste. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sear scallops until golden, about 2 minutes on each side. Transfer to a bowl with tongs. Heat remaining tablespoon oil in skillet (do not clean) until hot but not smoking, then sauté cauliflower and leeks with salt to taste, stirring until golden. Add wine and water and simmer, covered, until vegetables are almost tender, 5 to 7 minutes. Add cream and scallops with juices in bowl and simmer, uncovered, until liquid is slightly thickened, about 3 minutes. Stir in cilantro and lemon juice and season with salt and pepper.