Caramelised Sea Scallops with Red Palm Oil

Curry Oil

  • 40g curry powder
  • 20g paprika
  • 2 tsp sea salt
  • 4 tsp coriander powder
  • 1 tsp cinnamon powder
  • 1/2 tsp cayenne pepper
  • 350ml red palm oil


  1. To make the curry oil: toast all the spices until aromatic in a saucepan on low heat. Warm the red palm oil and then blend together with toasted spices. Strain the oil through a fine mesh sieve and keep till required.

Caramelised Sea Scallop

  • 12 pc sea scallop
  • 200g cauliflower (cleaned)
  • 150ml milk
  • 50g raisins
  • 50g capers (washed)
  • 80ml orange juice
  • 100g watermelon (slices)
  • To taste: sea salt & pepper


  1. To make the cauliflower puree: place cauliflower in saucepan and cover with milk. Bring to a simmer and cook until soft, then blend in a blender. Process until silky smooth, and season with salt.
  2. To make the caper-raisin puree: add capers, raisins and orange juice to saucepan and bring to a simmer, cook for 10 minutes until soft then blend until smooth and reserve for later. Place watermelon into bags and vacuum seal and leave for 6 hours.

To Assemble

  1. Season sea scallops with salt and pepper, and cook in a hot frying pan until caramelised. Place cauliflower puree onto serving plate and put the cooked scallops on top. Mix the curry oil with caper-raisin puree and spoon over scallops. Garnish with diced watermelon and serve.