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Seared scallop, cauliflower purée and curry oil

A dish inspired by simple Indian spicing. Raymond Blanc recommends using high quality Madras curry powder from an Indian supermarket. From Raymond Blanc Kitchen Secrets (S2)

For the curry oil
1 tsp Madras curry powder
100ml/4fl oz extra virgin olive oil
1 lemongrass stalk, bruised and finely chopped
2 lime leaves, chopped
10 curry leaves, chopped
½ lime, juice and zest
2 pinches sea salt
For the cauliflower purée
25g/1oz unsalted butter
½ large cauliflower, cut into small florets
2 pinches sea salt
250ml/9fl oz whole milk
To finish the cauliflower purée
40g/1½oz unsalted butter
1 tsp lemon juice
For the cauliflower bhaji marinade
1 red chilli, seeds and pith removed, finely chopped
2cm/¾in root ginger, peeled, grated
3cm/1¼in lemongrass stalk, finely chopped
2 tbsp chopped fresh coriander
pinch Madras curry powder
1 tsp olive oil
pinch sea salt
12 small cauliflower florets
2 tbsp gram flour, for dusting
For the cauliflower bhaji batter
2 tsp cornflour
1 tbsp gram flour
pinch ground turmeric
pinch sea salt
200ml/7fl oz grapeseed oil
For the scallops
8 large diver-caught scallops
1 pinch sea salt
2 tbsp olive oil
¼ lime, juice only
2 tbsp curry oil (see above)
200g/7oz cauliflower florets, thinly sliced into approximately 16 slices
For the garnish (optional)
small handful baby salad leaves
2 tsp curry oil (see above)
3 fresh chives, chopped

For the curry oil, toast the curry powder in a small dry frying pan over a very low heat for five minutes, shaking the pan from time to time. This will bring out the natural oils in the curry powder.

Warm the oil to blood temperature in a small pan then add the toasted curry powder, lemongrass, lime leaves, curry leaves and lime zest.

Leave to infuse for one hour in a warm place, then strain through a fine sieve or muslin cloth into a small bowl.

Add the salt and lime juice, taste and adjust the seasoning as necessary then cover and set aside.

For the cauliflower purée, heat the butter in a large saucepan and add the cauliflower. Cook gently for three minutes, then season with the salt.

Add the milk, bring to a boil then simmer for 10 minutes, or until the cauliflower is tender.

Transfer the cauliflower with a slotted spoon into a blender or food processor and process with just enough milk to make a smooth purée.

To finish the purée, heat the butter in a small pan until it turns a pale hazelnut colour – this is called beurre noisette. Do not allow the butter to burn or it will become bitter.

Add the beurre noisette and lemon juice to the cauliflower purée, adjust the seasoning if necessary and set aside in a warm place.

For the cauliflower bhaji marinade, mix the chilli, ginger, lemongrass, coriander, curry powder, olive oil and salt in a large bowl.

Carefully mix in the cauliflower florets and set aside to marinate for 30 minutes.

While the cauliflower is marinating, in a large bowl mix together the cornflour, gram flour, turmeric, water and salt for the batter and set aside to rest.

Heat the oil in a deep pan to 170C/325F.

Dust the marinated cauliflower in the gram flour, shaking off any excess flour. Using a spoon, dip the florets in the batter and then lower gently into the hot oil - you will have to cook them in batches. Take great care that the oil does not splash, and never leave the hot oil unattended.

Fry the florets for 1½-2 minutes, or until golden-brown, then remove from the oil with a slotted spoon and drain on kitchen paper. Keep warm while you fry the remaining florets.

For the scallops, season the scallops with the salt. Heat one tablespoon of the olive oil in a frying pan over a medium heat.

Sear the scallops on one side for 1½ minutes or until golden-brown then turn over and cook for a further 30 seconds.

Remove the pan from the heat and deglaze with the lime juice and one tablespoon of the curry oil. Transfer the scallops and juices to a warmed plate, season with a pinch of salt if needed and set aside in a warm place.

Wipe the frying pan clean, heat the remaining one tablespoon of oil over a medium heat and sear the cauliflower slices for one minute on each side. Set aside and keep warm.

To serve, place two tablespoons of the purée on each plate. Arrange the scallops in the middle of the plate and the sliced cauliflower to one side. Drizzle over the pan juices. Garnish with the fried bhajis and the salad leaves and scatter over the curry oil and chopped chives.

Notes

This dish may be simplified by omitting the bhajis, or just serve the scallops with lemon wedges and a fennel salad.