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Curried Scallops with Fennel Salad & Dressing - Justine Lindsay Food
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[ Recipe ] Lightly Curried Scallops, Fennel Salad & Pomegranate – Pine Nut Dressing

curried scallops

[ Recipe ] Lightly Curried Scallops, Fennel Salad & Pomegranate – Pine Nut Dressing

Wow, this is a real feast. Blending these amazing flavours, textures and colours will have your mouth watering before you’ve even taken a bite! And don’t forget the delicious cauliflower puree´!

( Serves 6 )

For the fennel:

(the fennel is to be served on the plate with the scallops, the scallops will go on the cauliflower puree, and the dressing on the scallops)

Ingredients:
1 fennel
½ a lemon
2ml olive oil
5ml chopped dill
2ml salt

Method:

With a very sharp knife, slice up the fennel, you almost want to shave it.

Once all chopped, add your olive oil, chopped dill and salt to the fennel and lightly toss, your fennel salad is now ready to plate.

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For the cauliflower puree:

Ingredients:
15ml butter
5ml olive oil
10ml salt (use more if needed, always taste)
1 small fresh cauliflower
1 white onion, finely diced
2 medium cloves of garlic, chopped
2 cups heavy double thick cream
3 sprigs thyme

Method:

Dice up the cauliflower; it must be diced and chopped rather small. Don’t use the stalks.

In a medium saucepan, melt the butter, adding the olive oil to the butter.

Add the finely diced onion, garlic and thyme and gently sweat on a medium to low heat, stirring to prevent onion mixture turning brown.

Add all the chopped up cauliflower to the onion mix.

Stir around for about 3 minutes, then add the cream.

Cover the cauliflower with a cartouche (a cut out circle of greaseproof baking paper used to cover a dish), or just use a lid.

Gently just cook the cauliflower to just below simmering point, stirring occasionally until the cauliflower is well cooked. 

Add the salt, remove the thyme and taste taste taste.

Add everything into the food processor and process on high until you have a smooth and shiny puree.

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For the Pomegranate and pine nut dressing:

Ingredients:
1 whole pomegranate
Pinch of salt
½ cup pine nuts
10ml capers
15ml olive oil
½ fresh lemon
10ml chopped dill

Method:

Lightly roast the pine nuts in the oven on about 180 degrees for about 8 minutes, until light golden brown.

Once toasted, cool.

De -seed the pomegranate and put into a bowl, add the capers, olive oil, cooled pine nuts, chopped up dill and mix, add a squeeze of lemon and a pinch of salt to taste.

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For the scallops:

3 each

Ingredients:
18 scallops, cleaned, roe off
water (to clean scallops)
5ml to 10ml salt
5ml rajah medium curry powder
10ml oil
10ml butter
1 lemon

Method:

Clean the scallops, gently removing the roe from the scallop, gently run the scallops under fresh water and place on a paper towel, you want to dry them before frying.

Once the scallops are dry, heat your frying pan and add the oil.

Season your scallops with a heavy seasoning of salt, pinch of sugar and sprinkle with the curry powder.

Sear your scallops (place the scallops, serving side down), and let them sear one side for about a minute or so until golden brown, then flip the scallops over and drop in the butter and a squeeze of lemon. 

There is nothing worse than an over-cooked scallop! When cooked they will be slightly firm, if they’re like rubber then you have seared them to far… there is a very fine line with scallops. Keep a good lookout!