How to Make The Lord Crewe Bamburgh's Delicious King Scallops Dish
- 200ml vegetable oil
- 50g curry powder
- 1 garlic head
- 3 pinches of saffron
- Pinch of salt
- Thumb of ginger
- 3 drops of tabasco
- 1 tsp coriander seeds
- 5 bay leaves
- 1 lemon, zested and juiced
- 50g pinenuts
- 50g golden raisins
- 50g capers
- 3 large king scallops (with the roe removed)
- Pinch of micro coriander
- 1 cauliflower
- 100g butter
Start by preparing your curry oil the night before. First, gently warm vegetable oil in a pan and add the curry powder, garlic head, saffron, thumb of ginger, tabasco, coriander seeds, bay leaf and lemon zest while stirring the mixture with a wooden spoon.
As soon as all ingredients have been added, remove the pan from the heat and (once cool) cover it with tin foil. Allow the mixture to infuse at room temperature overnight before pouring it through a sieve to remove any solids.
Then, add the capers, pinenuts, and golden raisins and mix them together with a wooden spoon. Once evenly mixed, set the curry oil aside for later.
To make the cauliflower purée, start by chopping the cauliflower into rough pieces and placing them into a medium-sized saucepan of water. Bring the water to a boil, before reducing it to a simmer and covering it with the lid. Then, allow the cauliflower to cook for approximately 10 minutes, until it becomes tender.
Once ready, place the cooked cauliflower into a blender and add a few tablespoons of water from the pan. Pulse the cauliflower for approximately 15 to 20 seconds, until it is smooth.
Next, add the butter and pulse the mixture for another five to 10 seconds, before seasoning it to taste with salt and pepper and setting it aside for later.
Then, season the king scallops with salt, before warming a small, non-stick frying pan over a high heat. Add a knob of butter and touch of lemon juice to the pan and fry the king scallops for approximately two to three minutes on each side, until they become golden brown.
Finally, carefully spoon the purée and curry oil onto a warm plate, before adding the scallops and garnishing them with micro coriander.
The Lord Crewe, Bamburgh NE69 7BL
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