Scallop with Cauliflower and Cumin Puree, Spiced Cauliflower Crumb and Baby Coriander

Cauliflower is one of the veggies you either love or hate but this recipe spices things up a bit which might get those that aren’t so keen to give it a go. The recipe will make more than enough puree for 6 people.


You will need:

1 Scallop per person

1 Small Cauliflower

250ml Milk

70ml Double Cream

Knob of butter

1/2 tsp Whole Cumin Seeds

1/4 tsp Ground Coriander

1/4 tsp Ground Cumin

Pinch of Tumeric

Salt and White Pepper

Coriander Cress.


  1. With a sharp knife or box grater shave off the very outside of the florets to create a crumb. Set aside while you create the puree.
  2. Cut the remaining cauliflower in to pieces and place in a pan with 1/2 tsp of Cumin seeds and a good pinch of salt. Bring to the boil and simmer for 10-12 minutes until the cauliflower has softened.
  3. Take out and drain the cauliflower then place in a blender. Add a knob of butter and the double cream and blend until silky smooth. Season with a little salt and pepper. Scoop the puree out of the blender and place in a pan to gently heat when needed.
  4. Take your cauliflower crumbs and place in a frying pan with a little butter and a dash of olive oil. Season with salt and add your spices. Gently cook for 3-4 minutes until tender.
  5. Season your scallop with salt then cook in a hot pan for a couple of minutes each side and finish with a little butter to add colour and flavour.
  6. Make sure your puree is warm then its time to assemble.
  7. Make a small circle of the puree in the plate and scatter over a little of the crumb. Top with the scallop and finally dress with the baby coriander.





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