Roast scallop with a hazelnut crust and cauliflower velouté

Method

• 1

  Step 1

  For the curry oil, shake together in a jar then leave to settle for 24 hours.
• 2

  Step 2

  For the cauliflower velouté, finely chop the cauliflower. Melt the butter and oil in a heavy based sauce pan, add chopped onion, a pinch of salt and cook until the onions turn soft.
• 3

  Step 3

  Add the cauliflower to the pan and continue to sweat on a medium heat until soft then pour in the stock and bring to the boil.
• 4

  Step 4

  Add the cream then remove from the heat and blitz until smooth.
• 5

  Step 5

  Pass through a fine sieve and check seasoning, adjust accordingly.
• 6

  Step 6

  For the hazelnut crust, roughly chop the hazelnuts then mix well with the other ingredients.
• 7

  Step 7

  Add a pinch of salt then place the mixture between two sheets of baking parchment on a tray and spread out evenly using a rolling pin until about 2mm thick. Place in freezer.
• 8

  Step 8

  Once frozen, cut the crust with circle cutters the same size as the scallops then return the crust to the freezer until needed.
• 9

  Step 9

  For the scallops, pane the roe by first coating the scallop roe in flour, then egg, then breadcrumb.
• 10

  Step 10

  To assemble the dish, gently heat the cauliflower velouté checking the consistency.
• 11

  Step 11

  Heat a non-stick frying pan, add a splash of oil and cook the scallops over a high heat to get a golden colour on one side. Turn the scallops over and remove from the heat.
• 12

  Step 12

  Take the scallops out of the pan and place the crust on top of each one. Quickly flash under a hot grill to cook the crust.
• 13

  Step 13

  Meanwhile, deep fry the scallop roe until golden brown.
• 14

  Step 14

  Add the velouté to a heated bowl and place the scallops on top along with the roe.
• 15

  Step 15

  Scatter the raisins around the scallops with the sea purslane and drizzle over the curry oil.