Summary

Michel Roux's Cauliflower Curry with Scallops is a flavourful dish combining tender scallops, smooth lentils, and crunchy cauliflower, as seen on "Roux Down the River."

Abstract

Michel Roux's Cauliflower Curry with Scallops is a sophisticated and flavourful recipe that features a harmonious blend of textures and tastes. The dish is crafted with succulent scallops, nutritious red lentils, and crisp cauliflower florets, all brought together in a richly spiced curry sauce. The recipe involves blanching cauliflower, pureeing aromatics like garlic, ginger, and green chillies, and cooking lentils with a blend of spices including turmeric, cumin, and curry powder. The scallops are seared to perfection and served atop the curry, complemented by fresh spinach and coriander. This dish is a testament to Roux's culinary expertise, showcasing how to balance flavors and textures in a single, elegant dish.

Opinions

The recipe is described as "elegant" and "bursting with flavour," indicating a high regard for its taste and presentation.
The use of fresh ingredients such as cauliflower, scallops, and herbs suggests a preference for quality produce in the dish's preparation.
The detailed cooking instructions, including the precise timing for cooking scallops, reflect an expert approach to cooking techniques.
The inclusion of a variety of spices and the process of making a puree from fresh aromatics convey a commitment to creating complex and authentic flavors.
The garnish of coriander leaves at the end of preparation emphasizes the importance of finishing touches in enhancing both the visual appeal and the taste of the dish.

Michel Roux's Cauliflower Curry with Scallops

Taken from the show Roux Down the River.

Made with tender, succulent scallops, smooth lentils, and crunchy cauliflower, Michel Roux’s elegant curry is bursting with flavour. Taken from the show Roux Down the River.

Ingredients

1 small cauliflower, approx. 500g

2 garlic cloves

1 thumb ginger, peeled

2 green chillies, de-seeded

1 medium onion, chopped

2 tsp turmeric

1 tsp cumin seeds

2/3 tbsp curry powder

80g chickpeas

160g red lentils

250g tinned chopped tomatoes

500ml vegetable stock

75g baby spinach

25g coriander

Large knob of butter

12 scallops

Method

Break cauliflower into florets and blanch in a saucepan of boiling salted water for a minute or two, then strain and allow to steam dry.

Put the garlic, ginger, chillies and onion into a small processor or blender and blend to make a smooth puree.

In a large saucepan warm 2 tbsp vegetable oil then add the turmeric, cumin and curry powder. Allow to warm through then add the puree and cook for a few minutes. Add the chickpeas, lentils, tomatoes, stock, reserved cauliflower and season generously. Cook, stirring often, until the lentils are tender- approx. 30 minutes. Add splashes of water if it dries out too much.

With 5 minutes to go place a large frying pan over a high heat and add a splash of olive oil and the butter. Leave to melt and when searingly hot add the scallops. Cook them for 90 seconds per side, then set aside.

Fold the spinach through the curry and cook for a further couple of minutes before serving up between 4 bowls. Top each portion with 3 scallops and garnish with the coriander leaves.