Ingredients

• 60g/2¼oz butter
• 1 tbsp mild curry powder
• 1 tsp ground cumin
• 1 tsp ground ginger
• ½ cinnamon stick
• 3 cloves
• 1 tsp coriander seeds
• 1 tsp fenugreek seeds
• 1 tsp dried chilli flakes
• 1 large cauliflower
• root and outer leaves removed
• cut into small florets
• 1 litre/1¾ pints vegetable stock
• 400ml tin coconut milk
• 1 lime leaf
• 6 fresh mint leaves
• thinly sliced
• 8 scallops
• 1 tsp olive oil
• squeeze lime juice
• salt
• micro coriander shoots
• to garnish

Directions

• Melt 1 tablespoon of butter in a saucepan over a medium heat. When the butter is foaming
• add the ground and whole spices and stir well. Fry for 1–2 minutes
• or until fragrant.
• Add the cauliflower to the pan and enough of the stock to cover the florets. Bring to the boil
• then reduce the heat and simmer for 20 minutes or until tender. Remove the pan from the heat and set aside to allow the cauliflower to cool in the stock.
• Meanwhile
• put the coconut milk and lime leaf in a small saucepan and bring to the boil. Continue to boil until the volume of the liquid has reduced by half
• removing any scum that floats to the surface during cooking. Discard the lime leaf and stir in the mint and a pinch of salt.
• Just before serving
• drain the cauliflower and discard the cinnamon stick and cloves. Heat half of the remaining butter in a frying pan over a medium heat. When the butter is foaming
• add the cauliflower and fry until golden brown.
• Heat the oil in a frying pan over a medium heat. Fry the scallops for 1½ minutes on each side. Add the butter and fry until golden.
• To serve
• scatter the cauliflower florets onto a serving dish and add the scallops. Drizzle with the coconut sauce
• squeeze over the lime juice and garnish with the coriander shoots.