Hand Dived Scallops with Textures of Cauliflower

Ingredients

Scallops

  • 4 portionsExtra Large Hand Dived Scallops
  • 50gYoghurt
  • 10gGinger
  • 10gGarlic
  • 5gRed Chilli
  • Juice of 1 Lemon
  • Saltto taste
  • 1tbspOil

Cauliflower Puree

  • 100gCauliflower
  • 5-10gto taste, Curry powder
  • 5-10gto taste, Coriander powder
  • 10gCumin
  • 5gTurmeric
  • Saltto taste
  • 40mlCream

Roasted Tomato & Garlic Chutney (will make if there is enough time or pre-make to serve)

  • 3 tomatoes
  • 10gGarlic
  • 10gCoriander
  • 5g Red Chillies
  • 5gGreen Chillies
  • Juice of ½ Lime
  • 5gRoasted cumin
  • 20mlMustard Oil

Method

Scallops

Marinade the scallops with yoghurt, ginger, garlic and red chilli, lemon juice and salt. Heat the oil in a frying pan, then add the marinated scallops. Cook for 1 minute on each side or until nicely seared.

Puree

Cook the cauliflower with curry powder, coriander powder, cumin, turmeric and salt. Once softened, blend the cauliflower with the cream, until smooth. You can use extra cauliflower for grating.

Chutney

Roast the garlic and tomatoes in the Tandoor. Roughly crush the tomatoes and mix with garlic, coriander, red chillies, chopped green chillies, lime juice, roasted cumin and finished with a drizzle of mustard oil.