CURRY SCALLOPS & CAULIFLOWER

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

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