- 12 scallops
- Sea salt and pepper, to taste
- 100 g red and yellow watermelon, diced
- 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
- 200 g cauliflower florets
- 150 ml milk
- Salt to taste
- 50 g capers, rinsed
- 100 g raisins
- 80 ml orange juice
Season scallops with salt and pepper and pan fry over high heat until browned.
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.
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.
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.
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.