Atul Kochhar served up tasty Kanishka Scallops with Cauliflower on James Martin’s Saturday Morning.<\/p>\n
The ingredients for the cauliflower masala puree are: 300g cauliflower florets, 1 tbsp butter, 1 tbsp avocado oil, \u00bd tsp cumin seeds, \u00bd tsp fine chopped ginger, \u00bd small green chilli, finely chopped, \u00bd tsp turmeric powder, 1 tsp coriander powder, \u00bd tsp cumin powder, \u00bc tsp garam masala, 100g yoghurt and 50ml single cream.<\/p>\n
For the Indian Piccalilli: 1 tbsp sunflower oil, 1 tsp panch phoran, \u00bd tsp mustard seeds, 1 small beetroot, peeled and diced, 1 small cauliflower, cut into small florets, 25-30 small silver skin onions, pickled, 100ml white vinegar, 50g sugar and Salt to taste.<\/p>\n
For the Pumpkin Seeds: 2 tbsp pumpkin seeds, toasted, 1 tsp avocado or pumpkin seed oil and 2 tsp chaat masala, for coating pumpkin seeds.<\/p>\n
To Garnish: 1 small head of broccoli, 1 small head of purple cauliflower, Zest of 1 lime and Salty fingers or samphire.<\/p>\n
For the Scallops: 8 large scallops, shelled and cleaned, season with salt, 4 tbsp avocado oil, for frying, 70g butter, for frying, 2 cloves of garlic, 1 small knob of ginger and 1 lemon, for finishing the scallop.<\/p>\n