This scallop recipe was inspired by my travels in India, which accounts for the inclusion of the fragrant curry oil. I only source hand-dived scallops, as dredging the seabed for them damages them and leaves them full of sand. It also destroys their habitat and that of other marine life.
If you have a local Indian supermarket, they will no doubt stock a high-quality Madras curry powder that will be perfect for this recipe. The cauliflower purée can be made up to half a day in advance, and the curry oil can be made up to a week ahead.
Recipe © Raymond Blanc 2018
Food Photography © Chris Terry 2018
A personal tour of Raymond Blanc's legendary restaurant-hotel through the four seasons, with 120 recipes from his celebrated kitchens.
Set in the rolling Oxfordshire hills, Le Manoir is a bastion of haute cuisine and a beacon of l'art de vivre. It is also the only country house hotel in Britain to have held two Michelin stars for more than three decades.
This book is Raymond's personal tour of Le Manoir through the seasons; the ultimate host, he lovingly reveals the stories behind the incredible rooms and gardens that guests travel the world over to experience. But it is food that is at the heart of Le Manoir, and here you will find the recipes for its most celebrated dishes, which range from those that can be recreated at home - such as Soupe au pistou and Soufflé de rhubarbe - to the sensational creations - including Thème sur la tomate and Cassolette d'abricot - which have earned the restaurant its status as one of the world's legendary gastronomic destinations.
With spectacular photography of the exquisite dishes, inviting rooms and the prized gardens, as well as beautiful and witty illustrations, the fairy tale of Le Manoir has been brought charmingly to life.