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Pecan Upside Down Cake.

1 1/2 teaspoons cumin seeds.3 small dried red chiles, seeded and crumbled.

Juice of 1/2 lemon.1 plum tomato, finely diced.Drain and rinse the mung beans.

In a large saucepan, melt 4 tablespoons of the butter.Add the ginger and jalapeño and cook over moderately high heat until fragrant, about 2 minutes.

Add the mung beans, turmeric and 1 teaspoon of salt and cook, stirring, for 1 minute.

Add the 2 cups of water and bring to a boil., stemmed and chopped (1/2 bunch).

Season scallops to taste with salt and pepper, and add scallops to skillet.Cook until browned on the bottom, 2 to 3 minutes.

Turn scallops, and add butter, whole garlic cloves, and thyme sprigs to skillet.Cook, basting scallops with butter, until browned on the other side and just opaque throughout, 2 to 3 more minutes.