The Musette: scallops, cauliflower and curry oil

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.

20 Comments on “The Musette: scallops, cauliflower and curry oil

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