Caramelised Sea Scallops


  • 12 scallops
  • Sea salt and pepper, to taste
  • 100 g red and yellow watermelon, diced

Curry Oil

  • 40 g curry powder
  • 20 g paprika
  • 2 tsp sea salt
  • 4 tsp coriander powder
  • 1 tsp cinnamon powder
  • ½ tsp cayenne pepper
  • 350 ml Malaysian Red Palm Oil

Cauliflower Puree

  • 200 g cauliflower florets
  • 150 ml milk
  • Salt to taste

Caper-Raisin Puree

  • 50 g capers, rinsed
  • 100 g raisins
  • 80 ml orange juice


  1. Season scallops with salt and pepper and pan fry over high heat until browned.
  2. For the curry oil, toast all spices in a saucepan on low heat until aromatic. Warm Malaysian Red Palm Oil and then blend together with toasted spices. Strain the oil mixture through a fine mesh sieve. Set aside.
  3. For the cauliflower puree, place cauliflower in a saucepan and cover with milk. Simmer over medium heat until soft. Using a handheld blender, process until silky smooth, then season with salt.
  4. For the caper-raisin puree, place capers, raisins and orange juice in a saucepan and bring it to a simmer. Cook until soft, for about 10 minutes. Blend to a smooth paste using a handheld blender.
  5. Spoon cauliflower puree on a plate. Place cooked scallops on top. Mix curry oil with caper-raisin puree and spoon over scallops. Garnish with watermelon.