For the cauliflower masala puree
Heat oil in a pan and sauté cumin seeds, ginger, and chilli. Add cauliflower and butter and fry for 2-3 minutes until lightly cooked. Add the powdered spices and cook the cauliflower covered with a lid—the lid allows the steam to cook the vegetable faster. Remove the lid, add garam masala, and mix well. Add the yoghurt and cream and blitz to a fine puree. Pass through a sieve if required. Place the puree in a squeeze bottle and hold it warm until needed.
For the Indian picalilli
Heat oil in a pan and sauté panch phoran and mustard seeds. Add beetroot, cauliflower and silver skin onion, then sauté for one minute. Add vinegar, salt, and sugar. Bring the mixture to a boil, then remove it from the heat and let it cool. Use the cauliflower within two weeks.
For the pumpkin seeds
Toast the pumpkin seeds in a pan or under the grill. Once toasted, remove them from the heat and place them in a bowl. Drizzle oil over the seeds and mix well to ensure they are evenly coated. Next, sprinkle chaat masala over the seeds and mix thoroughly so that the spices adhere to the seeds.
For the scallops
Heat the oil in a pan and add the seasoned scallops. Allow the scallops to caramelise on one side for about 2 minutes, then turn them over to cook on the other side.
Next, add the garlic, ginger, and butter to the pan. Let the butter foam, then add lemon juice to the mixture, ensuring the scallops are well coated with the buttery oil.
Once cooked, remove the scallops and place them on a lined tray. Serve them immediately on a plate.
To serve
Spoon some cauliflower puree onto a large plate. Place the scallops on top of the puree and garnish with pumpkin seeds, Indian piccalilli, silver skin onions, and samphire.
Grate lime zest, broccoli, and purple cauliflower on top of the scallops. Serve immediately.
For the cauliflower masala puree
Heat oil in a pan and sauté cumin seeds, ginger, and chilli. Add cauliflower and butter and fry for 2-3 minutes until lightly cooked. Add the powdered spices and cook the cauliflower covered with a lid—the lid allows the steam to cook the vegetable faster. Remove the lid, add garam masala, and mix well. Add the yoghurt and cream and blitz to a fine puree. Pass through a sieve if required. Place the puree in a squeeze bottle and hold it warm until needed.
For the Indian picalilli
Heat oil in a pan and sauté panch phoran and mustard seeds. Add beetroot, cauliflower and silver skin onion, then sauté for one minute. Add vinegar, salt, and sugar. Bring the mixture to a boil, then remove it from the heat and let it cool. Use the cauliflower within two weeks.
For the pumpkin seeds
Toast the pumpkin seeds in a pan or under the grill. Once toasted, remove them from the heat and place them in a bowl. Drizzle oil over the seeds and mix well to ensure they are evenly coated. Next, sprinkle chaat masala over the seeds and mix thoroughly so that the spices adhere to the seeds.
For the scallops
Heat the oil in a pan and add the seasoned scallops. Allow the scallops to caramelise on one side for about 2 minutes, then turn them over to cook on the other side.
Next, add the garlic, ginger, and butter to the pan. Let the butter foam, then add lemon juice to the mixture, ensuring the scallops are well coated with the buttery oil.
Once cooked, remove the scallops and place them on a lined tray. Serve them immediately on a plate.
To serve
Spoon some cauliflower puree onto a large plate. Place the scallops on top of the puree and garnish with pumpkin seeds, Indian piccalilli, silver skin onions, and samphire.
Grate lime zest, broccoli, and purple cauliflower on top of the scallops. Serve immediately.
