Classic French

Scallops, cauliflower purée and curry oil

Name: Scallops, cauliflower purée and curry oil
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4
Cuisine: French
Ingredients: 6 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); 1 tsp madras curry powder; 100ml extra virgin olive oil, warmed; 1 lemongrass stalk, bruised and finely-chopped; 2 kaffir lime leaves, finely-sliced; ½ lime, grated zest and juiced; 65g unsalted butter; ½ large cauliflower (250g), cut into small florets; 2 pinches sea salt; 250ml whole milk; 1 tsp lemon juice; 2 tbsp olive oil; 16 fine cauliflower slices (200g); 1 pinch sea salt (optional); 20g mixed baby salad leaves; 2 tsp curry oil (from above); a few finely chopped chives

You must try this fragrant curry oil

Prep 40 minsCook 20 minsServes 4

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

For the scallops

6hand-dived large scallops (about 180g), cleaned
1 pinchsea salt
1 tbspolive oil
1 squeezelime juice
1 tbspcurry oil (from below)

For the curry oil

1 tspmadras curry powder
100mlextra virgin olive oil, warmed
1lemongrass stalk, bruised and finely-chopped
2kaffir lime leaves, finely-sliced
1/2lime, grated zest and juiced

For the cauliflower purée

65gunsalted butter
1/2large cauliflower (250g), cut into small florets
2 pinchessea salt
250mlwhole milk
1 tsplemon juice

For the seared cauliflower slices

2 tbspolive oil
16fine cauliflower slices (200g)
1 pinchsea salt (optional)

To serve

20gmixed baby salad leaves
2 tspcurry oil (from above)
a fewfinely chopped chives

Method

1
To prepare the curry oil: In a small frying pan over a medium heat, toast the curry powder for 5 minutes, then add to the warm olive oil with the lemongrass, lime leaves and lime zest. Bruising the lemongrass with the back of a large knife draws out the natural oils, intensifying its aromatic flavour and making the curry oil more flavoursome. Stir and set aside to infuse in a warm place for 1 hour. Strain the oil through a fine sieve into a bowl and add the salt and lime juice. Cover and set aside until needed.
2
To make the cauliflower purée In a large saucepan, melt 25g butter over a medium heat and gently sweat the cauliflower for 3 minutes, seasoning with the salt. By gently sweating vegetables, you convert the natural starches into sugars, sweetening them and maximising their flavour. Add the milk, bring to the boil, then lower the heat and simmer for 10 minutes until tender. Using a slotted spoon, transfer the cauliflower to a blender and purée with just enough of the cooking liquor to make a smooth purée. In another pan, heat the remaining 40g butter to the beurre noisette stage. The butter will start to foam at approximately 130°C, turning a hazelnut colour at 150–155°C, i.e. the required beurre noisette stage. Stir into the cauliflower purée with the lemon juice, then check the seasoning; keep warm.
3
To sear the cauliflower slices: Heat the olive oil in a medium frying pan over a medium heat, then add the cauliflower slices and sear for 1 minute on one side until golden brown; they should be half raw with a wonderful crunch. Transfer to a warm plate, season with a pinch of salt, if needed, and keep warm.
4
To cook the scallops: Season the scallops with the salt. Heat the olive oil in a medium, heavy-based frying pan over a medium heat. Add the scallops, flat side down, and sear for 1½ minutes until golden brown, then turn the scallops over and continue to cook for 30 seconds. Searing the scallops slowly will release their natural sugars, promoting a golden-brown crust. Be sure to regulate the temperature of the pan; too high and the scallops will over-caramelise and burn; too low and they will release their juices but not caramelise at all. Remove the pan from the heat and de-glaze with a squeeze of lime juice and 1 tbsp of the curry oil. Transfer the scallops and the juices to a warm plate, season with another pinch of salt, if needed, and keep warm.
5
To serve: Put two spoonfuls of cauliflower purée on each plate and arrange the scallops in the middle. Lay the caramelised cauliflower around the outside of the plate and drizzle the de-glazed pan juices over. Garnish with baby salad leaves, curry oil and chopped chives.

Cooking is always an expression of care and generosity. Enjoy this dish.

Bon appétit!