Juicy seared scallops in a bowl of curried cauliflower purée drizzled with coriander oil and a sprinkle of fresh herbs.
- 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
- 1 bunch coriander, rinsed well
- 100 ml olive oil
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.
- 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.
- 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.
- 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.
- 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.
- 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.
• 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.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.