The Musette: Scallops with cauliflower and curry oil

Posted on 21/08/2021 by Sheree

It’s been so long since we’ve had friends around for dinner that I wanted to push the boat out a bit. Yes, we’ve had picnics and apèros, but no proper dinners. This scallop recipe comes straight from one of my favourite chefs, Raymond Blanc. I’ve found that if you follow his recipes to the letter, the dish looks exactly like his, or at least pretty damm close. Even better, it’s a recipe where some elements can be made ahead of time. For example, the cauliflower purée can be made the day before, and the curry oil can be made up to a week ahead.

Ingredients (serves 4)

Scallops

12 hand-dived large scallops in shell, cleaned and coral removed
1/2 tsp sea salt
2 tbsp olive oil
good squeeze lime juice
2 tbsp curry oil (below)

Curry oil

2 tsp madras curry powder
200ml extra virgin olive oil, warmed
2 lemongrass stalks, bruised and finely-chopped
4 kaffir lime leaves, finely-sliced
1 lime, grated zest and juiced

Cauliflower purée

100g unsalted or vegan butter
500g (1lb) cauliflower, cut into small florets
1/2 tsp sea salt
500ml whole or plant-based milk
2 tsp fresh lemon juice

Seared cauliflower slices

4 tbsp olive oil
32 fine slices cauliflower slices (approx. 400g)
1/2 tsp sea salt

To serve

40g mixed baby salad leaves
4 tsp curry oil (from above)
few finely chopped chives

Method

Spices Unearthed: Lemongrass | Season with Spice

1.In a small frying pan (skillet) 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. Note: 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.

2. 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 or refrigerate for up to a week.

3. In a large saucepan, melt 50g 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.

4. 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 it really smooth.

beurre noisette - Laws Of Baking

5. In another pan, heat the remaining 50g butter to the beurre noisette stage. The butter will start to foam at approximately 130°C, turning a hazelnut colour at 150–155°C; the required beurre noisette stage. Don’t go beyond this point as it will be burnt! If you’re using vegan butter, just melt it.

6. Stir into the cauliflower purée with the lemon juice, then check the seasoning; keep warm.

Creamy Cauliflower Purée | Recipe | ChefSteps

7. This is where Raymond and I diverge. He only cooks the cauliflower on one side I do it on both. Heat the olive oil in a medium frying pan (skillet) over a medium heat, then add the cauliflower slices and sear either for 1 minute on one side only until golden brown (half raw with a wonderful crunch) or 1 minute on both sides. Transfer to a warm plate, season with a pinch of salt, and keep warm.

Roasted Cauliflower - Cauliflower Recipes - Rasa Malaysia

8. Carefully extract the scallops from their shells.

9. Do this step just before you’re ready to cook the scallops. Rinse them with cold water and pat very dry with a few sheets of paper towels. You want to make sure you get as much moisture out of them as possible. Set aside on a paper towel.

10. Season the scallops with the salt. Heat the olive oil in a large, heavy-based frying pan (skillet) over a medium heat. Add the scallops, flat side down, and sear for 90 seconds until golden brown, then turn the scallops over and continue to cook for further 30 seconds. I place the scallops in the pan in a clock-wise direction making it easier to turn them within the required time. There’s nothing worse than rubbery, overcooked scallops.

Seared Scallops - How to cook scallops perfectly with a golden brown crust

11. 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 good squeeze of lime juice and 2 tbsp of the curry oil.

12. Transfer the scallops and the juices to a warm plate while you plate up. Speed is of the essence here.

13. Artfully smear a large spoonful of cauliflower purée on each plate and arrange the three scallops. Lay the caramelised cauliflower around the outside of the plate and drizzle the de-glazed pan juices over using a teaspoon. Garnish with baby salad leaves, curry oil, chopped chives, et voilà!

Scallops, cauliflower purée and curry oil recipe - Raymond Blanc OBE

If you’re wondering what to do with the corals can I suggest sweating them in butter with a bit of chopped shallot and finely diced chorizo. My beloved husband loves these served on sourdough toast for a lavish teatime treat.