Orange Scallops

1/2 fresh peeled seedless oranges 
orange peel (finely chopped)
scallops
2 tomatoes
3 large gloves garlic
6 hot red chili peppers
3 green chilies
1 large onion (red preffered)
2 cloves
2 whole cardamoms (use only the seeds)
Cilantro leaves 
sesame seeds for garnishing
salt to taste
1 cup shredded coconut
1/4 cup whole milk 
1 tbsp sour cream
A pinch of turmeric powder (gold in color, available in Indian stores)
Oil/butter for saute'ing (Butter is better :) )

Blend shredded coconut and 1 cup water and 1/2 cup milk Filter and
set aside just the juice. Discard pulp.

Chop onions, garlic and green chilies finely. Set aside.

In a large skillet, saute the chopped items from #2 along with
cloves and cardamoms and turmeric. Throw in the orange peel as well
(Note: not the oranges themselves, just the peel) and the salt.

When it gets to spread the aroma around (mmmmm....) and the onions
are brown, transefer the entire contents and blend them in high
speed.  Set aside.

Saute the scallops in butter along with red chilies. When the
scallops is 50% done, throw in the oranges (the flesh), saute for
12 seconds and then remove from heat.

Reduce heat to low, mix coconut milk and blended items from #4
above and let simmer for 20 minutes. Add the sour cream and mix
well.

Transfer contents to a table dish, garnish with Cilantro and Sesame.
Goes great with rice, chapati and Pita bread.