Scallops with curried cauliflower purée

Juicy seared scallops in a bowl of curried cauliflower purée drizzled with coriander oil and a sprinkle of fresh herbs.

Credit: Danielle Abou Karam

• serves

  2

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 1 small head cauliflower
• 1 tbsp olive oil
• 1 small French shallot, thinly sliced
• 1 garlic clove, thinly sliced
• 1-2 tsp curry powder
• 1-2 tsp ground cumin
• 1-2 tsp sweet paprika
• 400 ml chicken stock
• 100 ml coconut cream
• extra virgin olive oil, for drizzling
• small handful flat-leaf parsley, coarsely chopped
• salt and black pepper, to taste
• 6 large fresh scallops
• 20 g butter
• squeeze of lime juice
• 1 punnet baby coriander, picked

Coriander oil

• 1 bunch coriander, rinsed well
• 100 ml olive oil

Instructions

1. Coarsely chop three quarters of the cauliflower. Heat the oil in a large heavy-based saucepan over low heat. Add the shallot and garlic and stir for a few minutes or until translucent. Add the chopped cauliflower and stir to coat. Add the spices and cook for 2 minutes or until fragrant. Add the stock and coconut cream and simmer for 5 minutes or until the cauliflower is very tender. Transfer to a blender and process until smooth. Season to taste with salt, then set aside.
2. Meanwhile, for the coriander oil, add the coriander to a saucepan of boiling water and blanch for 2 seconds, then drain and refresh in a bowl of iced water. Drain again and squeeze out the excess water. Place the coriander and oil in a blender and process until smooth. Line a small sieve with a coffee filter or muslin and strain the oil into a jug.
3. Finely chop the remaining cauliflower and place in a bowl with the parsley and a good drizzle of extra virgin olive oil. Toss to combine, season to taste and set aside.
4. Just before serving, season the scallops on both sides. Heat a heavy-base frying pan over high heat until very hot. Add a little oil and cook the scallops just until golden on one side. Turn the scallops, add the butter and a squeeze of lime juice and swirl the pan until foamy. Remove the scallops from the pan.
5. To serve, pour the curried cauliflower puree into shallow serving bowls. Top with the scallops and the cauliflower salad, then drizzle with a little coriander oil. Scatter with coriander cress and serve immediately.

 

Note

• The curried cauliflower will make about double what you need for this recipe but it keeps well for at least 1 week in the refrigerator or frozen for up to 1 month.

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.