Roast Curried Scallops

By chef Shaun Rankin


For the cauliflower purée, melt butter in heavy based pan and add the cauliflower. Sweat with the lid on until almost cooked but with no colour then remove from the heat and add the milk. Blend and season to taste.

Next, take the florets from the cauliflower and pulse in a food processor into small pieces. Melt butter and water in a pan to make an emulsion and add the cauliflower. Cook until al dente, strain and reserve the liquid. When ready to use heat up the cauliflower in a little of the reserved liquid, drain, season to taste and finish with chopped coriander.

For the apple caramel, reduce 1litre of apple juice to 140ml and store in a container until needed.

To prepare the curry salt scallops, mix together the curry and salt until well incorporated. Season the top of each scallop with the salt and shake off any excess.

For the curry granola, toast the almonds in the oven at 180°C for a few minutes. Cool and grind in a food processor. In a medium pan combine the sugar, butter, glucose and cook, stirring, until you get a dark caramel. Add the baking soda until bubbly. Then add the salt and peanuts and cook for 2 minutes. Pour onto a baking mat and leave to cool. Once cooled, grind in a food processor. Mix 235g of the brittle mix with the other ingredients and store in an airtight container.

For the curried raisins, add the oil to a medium size pan. Sweat the apple and shallots until translucent. Add the curry powder, star anise and peppercorns and cook for 1 minute with the apples and shallots. Deglaze the pan with the port until almost all is gone. Add 470ml water and the lime leaves and bring to the boil. Remove from the heat and leave for 10 minutes to cool before adding the salt. Strain the liquid and pour over the raisins, then store in the fridge in an airtight container.

To serve, preheat an oiled frying pan. Place the large Jersey scallops seasoned side down into the frying pan and leave for 2 minutes or until golden brown. Place the warmed cauliflower pieces on the plate, along with the cauliflower purée. Turn the scallops in the pan and reduce the heat. When cooked place the scallops on top of the cauliflower. Place strips of fresh apple, curried raisins, granola and the sea purslane on top.

Ormer by Shaun Rankin, Jersey

This recipe is featured in our book Signature Chefs South West & Channel Islands. Click here for more information

Ingredients for six servings:

Cauliflower Purée

  • 300G Cauliflower, Sliced
  • 75G Butter, Unsalted
  • 150Ml Milk

Cauliflower & Coriander

  • 350G Cauliflower
  • 100G Butter, Unsalted
  • 100G Water
  • 20G Coriander, Picked

Apple Caramel

  • 1Ltr Of Apple Juice

Curry Salt Scallops

  • 20G Curry Powder
  • 10G Salt
  • 12 Large Scallops, Trimmed And Cleaned

Curry Granola

  • 120G Bitter Almonds
  • 235G Sugar
  • 60G Butter, Unsalted
  • 2 Tbsp Glucose Syrup
  • 1⁄2 Tsp. Baking Soda
  • 1 Tbsp. Salt
  • 315G Peanuts
  • 1⁄2 Tsp. Curry Powder
  • 2 Tsp. Dried Onion
  • 1⁄2 Tsp. Lemon Thyme
  • 1⁄2 Tsp. Maldon Sea Salt

 Curried Raisins

  • 1 Tsp. Pomice Oil
  • 355G Granny Smith Apple, Sliced
  • 60G Shallots, Sliced
  • 1Tsp. Curry Powder
  • 1 Star Anise
  • 10 Black Peppercorns
  • 80Ml White Port
  • 1 Kaffir Lime Leaf
  • 1Tsp. Salt
  • 80G Golden Raisins


  • Sea Purslane
  • 1 Granny Smith Apple, Freshly Cut Into Thin Batons