Garam Masala Scallops Over Acorn Squash

• 1 large (1 1/2- to 2-lb) acorn squash
• 3/4 lb sea scallops, tough muscle removed from sides if necessary
• 1 1/2 tablespoons vegetable oil
• 3/4 teaspoon turmeric
• 1 1/2 tablespoons minced seeded jalapeno chile
• 1 large garlic clove, minced
• 2 teaspoons grated peeled fresh ginger
• 1 tablespoon plus 2 teaspoons fresh lime juice
• 1/4 cup water
• 3/4 cup heavy cream
• 1 1/2 teaspoons garam masala
• Garnish: very thin slices of jalapeno chile, chopped fresh cilantro, and ground Aleppo pepper or cayenne
• Accompaniment: haricots verts with mustard seeds and toasted coconut

1. Preheat oven to 375F.
2. Halve squash lengthwise, reserving 1 half for another use.
3. Halve remaining squash piece diagonally crosswise and season with salt.
4. Arrange wedges, cut sides up, in a small roasting pan filled with 1/2 inch water.
5. Cover roasting pan tightly with foil and roast until tender, about 1 hour.
6. Pat scallops dry and season with salt.
7. Heat 1 tablespoon oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then brown scallops on both sides, 4 to 6 minutes total (scallops will be almost cooked through).
8. Remove from heat.
9. Add turmeric and toss until scallops are yellow, then transfer to a bowl.
10. Cook jalapeno, garlic, ginger, and 1 tablespoon lime juice in remaining 1/2 tablespoon oil in skillet over moderately high heat, stirring, 1 minute.
11. Add water and simmer until water is evaporated and chile mixture is softened, 3 to 4 minutes.
12. Add cream and garam masala and simmer 2 minutes.
13. Remove from heat and cover.
14. When squash is tender, add remaining 2 teaspoons lime juice and scallops with any liquid that has accumulated in bowl to sauce and simmer until scallops are just cooked through and sauce is slightly thickened, about 2 minutes.
15. Put a squash wedge on each of 2 plates and spoon scallops and sauce over squash.

acorn, necessary, vegetable oil, turmeric, jalapeno chile, garlic, fresh ginger, lime juice, water, heavy cream, garam masala, jalapeno chile, accompaniment

Taken from www.epicurious.com/recipes/food/views/garam-masala-scallops-over-acorn-squash-104639 (may not work)