Scallops with cauliflower purée and curry oil

Name: Scallops with cauliflower purée and curry oil
Total time: 25 min
Yield: 4 servings
Cuisine: British (inspired by Indian flavours)
Ingredients: 6 pc large scallops; 1 pinch sea salt; 1 tbsp olive oil; 1 pc lime juice; 1 tbsp curry oil; 1 tsp madras curry powder; 100 ml extra virgin olive oil; 1 pc lemongrass stalk; 2 pc kaffir lime leaves; ½ pc lime; 70 g unsalted butter; 250 g cauliflower; 2 pinch sea salt; 250 ml whole milk; 1 tsp lemon juice; 2 tbsp olive oil; 200 g cauliflower slices; 1 pinch sea salt (optional); 20 g mixed baby salad leaves; 2 tsp chives; 2 tsp curry oil; 1 tbsp lime juice

Pan-seared hand-dived scallops served with smooth cauliflower purée, caramelised cauliflower slices and aromatic curry oil.

25 min 674 kcal/serving serves 4

674kcal19gprotein14gcarbs62gfat

Raymond BlancView the original on raymondblanc.com More from Raymond Blanc on Mello

🦪large scallops

🧂sea salt

🫒olive oil

🍋lime juice

🫗curry oil

🍛madras curry powder

🫒extra virgin olive oil

🍋lemongrass stalk

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About Raymond Blanc

French chef and restaurateur known for classic and modern French cuisine

Raymond Blanc is a French chef, restaurateur, and cookery writer based in Oxfordshire, England, where he founded and runs Belmond Le Manoir aux Quat'Saisons, a two-Michelin-starred hotel and restaurant. He is also known for numerous cookbooks and television series exploring French cooking and seasonal, garden-grown produce.

His cooking is rooted in classical French technique but leans heavily on the seasonal fruit, vegetables, and herbs grown in Le Manoir's own extensive gardens. Dishes tend to be precise and refined, built on strong stocks, sauces, and careful knife work, while his television and book work often simplifies these techniques for home cooks without losing the emphasis on quality ingredients.

21 recipes on Mello, imported from raymondblanc.com, mostly French and British.