To make saffron and cardamom oil in a small sauce pan add in saffron and cardamon seeds. Cook it on the medium heat for 20 sec to release the oils.
Add in 50 ml of water and quickly temove from the heat. Most of the water will steam away
Add the oil and blend it all together
Thread the scallops on the skewers and brush them with the saffron oil. Season them with salt
Cut the romanesco cauliflower into florets.In a small pot bring the water to the boil. Add in some salt. Blanch the romanesco for 1 min and the cool it down under cold water.
In a small bowl cover the tomatoes with the boiling water for 2 minutes. Take them out and using a small knife take the skin off. Cut them in half and with a tablespoon remove the seeds. Remaining parts of tomatoes cut into small pieces.
In a pre heated iron cast add in ghee. Add in onions, chilli garlic and ginger. Sear for couple of minutes. Add spices and cook for another minute. Add split peas
Add in veg stock and let it simmer for about 45 min adding water when its needed
When the split peas is cooked add in tomatoes and some coriander. Cook it for further 2 min and set aside to keep warm
To cook scalops place them on bbq (direct medium/high heat). Cook them for 2 minutes from both sides brushing with the saffron oil
Brush the romanesco with the saffron oil. Place them on the Bbq and cook them directly for few minutes from both sides to get the char effect.
Plate it up. First goes dhall and then scallops and romanesco. Drizzle with the remaining saffron oil. Garnish with the coriander.
