Seared scallops with seaonal spice

As the season changes so too does our diet and our desire for fatty foods but, if you’re looking for a recipe to warm your cockles without the calories, try out this delicious curry-themed dish from The Norfolk Arms Hotel, perfect for the autumnal months…

SEARED LOCAL SCALLOPS WITH CUMIN SPICED CAULIFLOWER PUREE & CURRIED CHICKPEAS

matr-plating-up2SERVES 6

INGREDIENTS

18 Scallops for six portions

CAULIFLOWER PUREE
1 Small head of cauliflower
150ml Milk
40ml Double cream
½ Tsp ground cumin
30g Butter

CURRIED CHICKPEAS
1 Tin of chickpeas drained & rinsed
½ Red pepper
1 Small red onion
1 Clove of garlic
½ Tsp cumin
¼ Tsp turmeric
½ Tsp ground coriander
½ Tsp chilli powder
Olive oil
A few springs of coriander

METHOD

  1. For the cauliflower puree melt the butter in a heavy based pan, put the cauliflower in a food processor for one minute until it has the look of cous cous and cook without browning for 3-4 mins.
  2. Add the cumin milk and cream and allow to simmer for 7-8 minutes until tender. Then hand blend to a velvety puree.
  3. For the curried chickpeas, sweat the onion, garlic and red pepper in the olive oil in a heavy based pan for 2-3 mins.
  4. Add all the spices and cook for a further 2-3 minutes until fragrant.
  5. Add the chickpeas and cook slowly for 6-7 minutes until the chickpeas are tender.
  6. Season with salt, pepper and the coriander.

TO SERVE

  1. Put the puree in a warm bowl and add the chickpeas.
  2. Top with the seared scallops.

www.norfolkarmsarundel.com

Sam Harrington-Lowe

Sam Harrington-Lowe

Managing Editor at sam@titlemedia.co.uk
As the managing editor Sam is responsible for the content of all the Title publications and works diligently to develop the brand and support relationships with all partners and clients.
Sam Harrington-Lowe

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About Sam Harrington-Lowe
As the managing editor Sam is responsible for the content of all the Title publications and works diligently to develop the brand and support relationships with all partners and clients.