1 Delicious Sheer Khurma Recipe For Ramadan

Description

1 delicious sheer khurma recipe for Ramadan.
As Ramadan concludes and Eid al-Fitr arrives, elevate your festive finale with Sheer Khurma. This dish is a captivating experience for your taste buds, featuring delicate seared scallops resting on a bed of creamy white bean ragu. The unexpected smoky touch of charred lemon adds a delightful surprise, making it a perfect centerpiece for your Eid al-Fitr meal.

Searing the Perfect Scallops: The Stars of the Show.
Scallops are the undisputed heroes of Sheer Khurma. Their delicate sweetness and melt-in-your-mouth texture truly elevate the dish. Here's how to ensure your scallops shine:
Choosing the right scallops: Opt for dry sea scallops, known as diver scallops, for their firmer texture that sears beautifully. Look for large, uniformly sized scallops for even cooking.
Moisture matters: A dry surface is key for a good sear. Before cooking, pat your scallops meticulously with paper towels to remove any excess moisture that could prevent browning.
Simple seasoning: Allow the natural sweetness of the scallops to take center stage with a simple seasoning of salt and freshly ground black pepper.
High heat, short time: Searing is all about achieving a beautiful golden brown crust while keeping the inside perfectly cooked and juicy. Use a heavy-bottomed pan or skillet heated over high heat. Add a generous amount of cooking oil (canola or grapeseed) and wait until it shimmers and reaches smoking hot. Carefully place the scallops in the pan, leaving space between them to avoid overcrowding. Sear the scallops undisturbed for about 2-3 minutes per side, or until golden brown and opaque throughout.

Creating the White Bean Ragu: A Comforting Canvas.
The white bean ragu forms the base of this dish, providing a creamy and flavorful bed for the seared scallops. Here's how to create this delicious foundation:
The Power of Soaking: For the best texture, soak your cannellini beans for at least 4 hours, or even overnight. Soaking not only reduces cooking time but also improves digestibility. Canned beans are a convenient alternative, just be sure to rinse them thoroughly before adding them.

Building Flavor: In a large pot or Dutch oven, heat some olive oil over medium heat. Sauté chopped onions and garlic until softened and fragrant, forming the base of the ragu's flavor.

Introducing the Beans: Drain the soaked cannellini beans and add them to the pot with the softened aromatics. You can also use canned white beans, just be sure to rinse them thoroughly.

Broth Boost: Pour in your preferred broth, chicken, or vegetable, ensuring it barely covers the beans. Bring the mixture to a simmer and cook until the beans are tender, about 20–25 minutes.

Creamy Comfort: Once the beans are cooked, use an immersion blender or a food processor to partially puree the mixture for a creamy and luxurious texture in the ragu. You can adjust the level of creaminess to your preference.

Seasoning Symphony: Don't forget the seasoning! Add a touch of Italian seasoning, a pinch of red pepper flakes (optional) for a hint of heat, and salt and pepper to taste.

The Smoky Touch: Charring the Lemons
Charred lemons add a surprising and delightful twist to this dish. The smokiness complements the richness of the ragu and the sweetness of the scallops, creating a truly unique flavor profile.

Hemi Power: Cut your lemons in half. You can use a grill pan or a regular cast-iron skillet to achieve the char. Heat the pan over medium heat and place the lemon halves, cut-side down, on the hot pan.

The Art of the Char: Let the lemons sizzle and cook for a few minutes, until you see beautiful char marks developing on the flesh. Don't overcook them, or they'll become too soft.

Squeeze of Citrus: Once charred, remove the lemons from the heat and squeeze the juice over the cooked scallops and white bean ragu. The charred bits will add a smoky depth to the dish.

Bringing it All Together: Plating Perfection
Now comes the fun part: plating your masterpiece! Here are some tips for a visually stunning presentation:

Spoon the Ragu: Scoop a generous amount of the creamy white bean ragu onto a serving plate. This will form the base for your scallops.