Cauliflower and scallop stir-fry

Cauliflower and scallop stir-fry

By
From
Spice At Home
Serves
4
Photographer
Lara Holmes

This recipe is an example of how my home cooking differs from my mother’s! Years of restaurant cooking has ensured that cheffy flourishes like purées, truffle and garnishes have crept into our home repertoire and sit next to my mother’s cauliflower bhujia. Most of this dish can be done in advance and only the scallops need to be cooked at the last minute.

For the truffled cauliflower purée

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil
1/2 teaspoon cumin seeds
2 cloves
1 white onion, finely chopped, (half is used for the puree and half in the stir-fry)
100g cauliflower offcuts, chopped, (i.e., leftovers from the cauliflower used in the stir fry)
1 teaspoon salt
100ml chicken or vegetable stock or water
30ml single cream
10ml truffle-flavoured extra virgin olive oil

For the cauliflower stir-fry

Quantity Ingredient
2 tablespoons vegetable oil
1 teaspoon black onion seeds
1 teaspoon black cumin seeds
1 head cauliflower, cut into 1cm florets, discard any stem or woody bits
1/2 teaspoon ground turmeric
1 teaspoon salt
1/2 teaspoon sugar
2.5cm piece of ginger, finely chopped
1 green chilli, finely chopped
1 tablespoon white wine vinegar
40g shelled peas

For the scallops

Quantity Ingredient
1 tablespoon vegetable oil
12 large scallops, wiped dry on kitchen paper
sea salt, to sprinkle
1 teaspoon chilli flakes
1 teaspoon fennel seeds
1/2 teaspoon sugar

Method

  1. To make the purée sauce, heat the oil in a heavy-based pan and add the cumin and cloves. When the cumin starts to crackle, add the onion and sweat lightly until it is translucent, then add the cauliflower and salt and sauté over a low heat for a minute without colouring. Pour in the chicken stock. Cover the pan with a lid and cook very slowly for about 15 minutes until most of the chicken stock has been absorbed by the cauliflower and it is absolutely soft. Blend the cauliflower in a blender, slowly adding the cream until it becomes light and smooth. Return the purée to the pan and keep warm over a very gentle heat. Just before serving, fold in the truffle oil and mix it lightly, then check the seasoning.
  2. For the cauliflower stir-fry, heat the oil in a wide frying pan which has a lid. Add the black onion and cumin seeds. When they start to crackle, add the remaining chopped onion and sauté, stirring constantly, for 4–5 minutes until the onions are soft. Add the cauliflower and stir over a high heat for a minute or so, then add the turmeric, salt, sugar, ginger and chilli and stir to mix. Add the vinegar, reduce the heat and cover with a lid. Cook for a couple more minutes until the cauliflower florets are cooked but still crunchy. Stir in the peas and cover with a lid. Remove from the heat and keep warm.
  3. To cook the scallops, heat the oil in a heavy-based frying pan until very hot, add the scallops and sear for 1-2 minutes until they form a caramelised crust on the bottom. While the scallops are cooking, sprinkle the raw side with sea salt, chilli flakes, fennel seeds and sugar, then turn the scallops over and cook on the second side for another 1–2 minutes until caramelised. You may sprinkle more seeds and seasoning if you wish on the other side. Drain the cooked scallops on a kitchen paper.
  4. To assemble, place a couple spoonfuls of sauce on the plate, then sit the cauliflower stir-fry on top. Finish with the cooked scallops and serve immediately.
Tags:
Curry
Indian
Spice
Vivek Singh
Cinnamon Club
Cinnamon Kitchen
Cinnamon Soho
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