For the curry oil:

For the "Scallops":

  • Oyster Mushrooms 1.0 kg
  • Light soy sauce 100.0 ml
  • Capers, in brine 50.0 g
  • Nori sheets 2.0 pc

For the cauliflower:

  • Cauliflower 300.0 g
  • Coconut milk 100.0 ml

To finish:

  • Rapeseed oil 30.0 ml
  • Golden Raisins 10.0 g
  • Micro herbs 5.0 g
  • Apple 170.0 g
  • Capers, in brine

A great little starter that is easy to make and these "scallops" look like the real thing when caramelised in a pan.



  1. For the curry oil:

    • Place the KNORR Pataks Balti paste and oil into a saucepan and gently heat for 5 minutes.
    • Remove from the heat and pass into a clean bowl then allow to cool.
    • Pour into a squeeze bottle and set aside until needed.
  2. For the "Scallops":

    • Cut the caps from the mushrooms then cut the stalks into 2” rounds.
    • Score the top of the “scallops” then place into a container then pour over caper brine, soy sauce and crumble over the nori sheets.
    • Cover with cling film and allow to marinade for 30 minutes.
  3. For the cauliflower:

    • Trim the cauliflower into florets then cook in the coconut milk until tender.
    • Drain the cauliflower but reserve the cooking liquor.
    • Place the cauliflower and half the liquor into a blender and blitz until smooth (add more liquor if needed).
    • Place the puree into a squeezy bottle and keep warm until needed.
  4. To finish:

    • Peel and dice the apple into ½ cm dice.
    • Pour a little boiling water over the raisins and allow to soak for 10 minutes.
    • Remove the “scallops” from the marinade and pat dry.
    • Place the remining oil into a frying pan and place onto a medium heat.
    • Add the “scallops” to the pan and cook for 2 minutes on each side until golden.
    • Place the cauliflower puree onto a serving plate then sit the “scallop” on top.
    • Drizzle over the curry oil then and garnish with the capers, raisins, diced apple and coriander cress.