INGREDIENTS
Scallops-12 no
Ginger Garlic Paste-1tbsp
Chilli Powder-1tsp
Garam Masala-1tsp
Salt-As per Taste
Butter-50gm
Cauliflower-250gm
White Pepper-1tsp
Cumin Seeds-Pinch
Milk-250ml
Oil-15ml
Fresh Coriander-garnish
Lemon Juice-1tsp
METHOD
Marinate Scallops in 1tsp Garam Masala,1tsp Ginger Garlic Paste,1tsp Chilli Powder for 2-3 hours.
Cauliflower Puree
Add oil in a pan, Add Cumin Seeds, Add Butter & sweat Cauliflower for few minutes and cook in Milk till softened. Season with Salt and White Pepper.
Puree the cauliflower mix using handy blender.
Pass the mix through a sieve so you have a smooth puree.
Add 40gm Butter in a pan till golden brown. Stir in to Cauliflower puree with lemon juice. Keep Warm
Cook Scallops
Add oil in a pan, Add 1tsp Ginger Garlic Paste, Saut for a Minute and then add Ground Spices (1tsp Garam Masala,Ground Coriander, Chilli Powder, Turmeric) and cook spices on slow heat. Add Butter and cook Scallops in the spice mix for 2 minutes on one side and 30 seconds on other side. Finish with fresh coriander
To Serve
Use Scallop Shells, Arrange them in round fashion. Add 2tbsp Cauliflower Puree and rest Scallops on it. Add Pea Shoots as Garnish
HINT/TIPS
Searing Scallops slowly will release natural sugars and golden colour
Butter Noisette (Brown Butter) Cooking at 150 degrees celsius gives a lovely hazelnut colour
CorriganSays 