This is a recipe I stumbled upon trying to find an interesting complex dish that we could cook together. Once made one time it's fairly simple from then on as it's the reference to the recipe and steps that takes the most time.
It's a great dish to cook with someone else. The steps can be a bit cumbersome on you're own. But having said that, the bhajis can be made before cooking the scallops and kept warm in the oven on absorbent paper.
The curry oil deserves to be suitably punchy. The bhajis are made with both thai and indian spices. This dish is absolutely sublime. Trust Mr Blanc on this one and do it as per his recipe. Gorgeous.
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| Raymond Blanc's scallop, cauliflower bhaji, curry oil, cauliflower puree, sauté of cauliflower. |
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| Made on another day, this time with a few flecs of salmon roe which is also beautiful. |
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