Garam Masala Scallops Over Acorn Squash

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Epicurious

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Ingredients

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 jalapeño 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 jalapeño chile, chopped fresh cilantro, and ground Aleppo pepper or cayenne

Accompaniment: haricots verts with mustard seeds and toasted coconut

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