Roast scallops, curry and piccalilli

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 4

By Tom Aikens
From Saturday Kitchen

Ingredients

  • 12 large fresh scallops, roes discarded
  • curry powder, for dusting
  • little olive oil, for frying
  • small knob butter, for frying
  • 1 lemon, juice only
  • salt and freshly ground black pepper

For the cauliflower piccalilli

  • 500ml/18fl oz white wine vinegar
  • 200g/7oz caster sugar
  • 25g/1oz salt
  • 12 black peppercorns, crushed
  • 3 cardamom pods, cracked
  • 20 fenugreek seeds
  • ½ cinnamon stick, halved
  • large pinch coriander seeds
  • 5 cloves
  • 3 star anise
  • large pinch onion seeds
  • large pinch cumin seeds
  • large pinch caraway seeds
  • 1 heaped tsp ground turmeric
  • large pinch celery seeds
  • 1 tsp mustard seeds
  • ½ red chilli
  • 30g/1oz cornflour
  • 600g/1lb 5oz cauliflower, broken into florets
  • 500g/1lb 2oz cucumber, thickly sliced
  • 100g/3½oz onion, finely chopped

For the pickled raisins

  • 100ml/3½fl oz anise-flavoured liqueur
  • 120ml/4fl oz Champagne vinegar
  • 50g/1¾oz caster sugar
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • large pinch ground turmeric
  • pinch ascorbic acid/vitamin C powder
  • 10 black peppercorns
  • 1 unwaxed lemon, pared rind only
  • 100g/3½oz raisins

For the curry oil

  • ¾ tsp dried chilli flakes
  • 20g/¾oz fresh root ginger, finely chopped
  • 2 cinnamon sticks, broken
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp curry powder
  • 5 curry leaves
  • ¾ tsp ground turmeric
  • 1 tsp black peppercorns
  • 5 cardamom seeds, cracked
  • large pinch saffron
  • 3 garlic cloves, bashed
  • 500ml/18fl oz grapeseed oil

For the curry paste

  • 3 red peppers, thinly sliced
  • olive oil, for frying
  • 10 banana shallots, thinly sliced
  • 4 garlic cloves, roughly chopped
  • 100g/3½oz fresh root ginger
  • 2 tbsp ground tumeric
  • 3 tbsp ground ginger
  • 1 tbsp fennel seeds
  • 2 tbsp coriander seeds
  • 3 tbsp curry powder
  • 5 cardamom seeds, crushed
  • ½ tbsp black peppercorns, crushed
  • 3 star anise
  • 10 juniper berries
  • 2 pinches chilli powder
  • 3 bay leaves
  • ½ cinnamon stick
  • ½ tbsp cumin seeds
  • 1 tbsp cumin powder
  • 8 plum tomatoes, cut into 1cm/1/2in dice
  • 2 mango, roughly chopped

For the curried cauliflower purée

  • 300g/10½oz cauliflower, broken into florets
  • 400ml/14fl oz milk
  • 200ml/7fl oz double cream
  • pinch caster sugar
  • large pinch ground turmeric
  • large pinch curry powder

For the spiced mango purée

  • 150ml/5fl oz olive oil
  • 120g/4oz banana shallots, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 fresh bay leaf
  • 50g/1¾oz sliced fresh root ginger, thinly sliced
  • large pinch ground ginger
  • small pinch dried chilli flakes
  • 3 cardamom seeds
  • 1g star anise
  • ¾ tsp ground cinnamon
  • large pinch crushed black pepper
  • large pinch cumin seeds
  • large pinch ground cumin
  • 250g/9oz tomatoes, deseeded, roughly chopped
  • 2 tsp tomato purée
  • 500g/1lb 2oz fresh mango, roughly chopped
  • 300g/10½oz mango, puréed
  • 20g/¾ oz caster sugar
  • 100ml/3½fl oz lime juice
  • 10g/½oz lime zest
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