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scallop recipe with cauliflower and curry oil

Scallops, cauliflower purée and curry oil

You must try this fragrant curry oil

Preparation40 Mins
Cooking Time20 Mins

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.

Ingredients Required

For the scallops

hand-dived large scallops (about 180g), cleaned
1 pinch
sea salt
1 tbsp
olive oil
1 squeeze
lime juice
1 tbsp
curry oil (from below)

For the curry oil

1 tsp
madras curry powder
extra virgin olive oil, warmed
lemongrass stalk, bruised and finely-chopped
kaffir lime leaves, finely-sliced
lime, grated zest and juiced

For the cauliflower purée

unsalted butter
large cauliflower (250g), cut into small florets
2 pinches
sea salt
whole milk
1 tsp
lemon juice

For the seared cauliflower slices

2 tbsp
olive oil
fine cauliflower slices (200g)
1 pinch
sea salt (optional)

To serve

mixed baby salad leaves
2 tsp
curry oil (from above)
a few
finely chopped chives

Cooking Method


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