Bask in Chef Harinath Govindaraj‘s mouthwatering Vegan Scallop recipe. Put together it precisely as instructed and savor a tasty seafood feast.
Serving: 1-2 parts
Preparation time: 10-Quarter-hour
Components
- 250g White Radish (Boil and reduce like scallop)
- Seared in a scorching pan until golden coloration on either side
Uncooked Cauliflower Couscous
- 75g Grated Cauliflower
- 15g Superb diced Tomato (Deseeded)
- 10g Chopped Parsley
- 10ml Additional virgin Olive oil
- Lime juice
- Salt
* Combine all collectively
Pumpkin Puree
- 100g Roasted Pumpkin
- 50ml Coconut milk
- 10ml Olive oil
- Salt
* Mix all collectively
Coconut Curry sauce
- 25ml Vegetable oil
- 50mg Crusted Garlic & Ginger
- 1 medium Onion sliced
- 1 tbsp Curry powder
- 1 tsp Turmeric
- 1 tbsp Cumin powder
- 150ml Coconut milk
- 1 medium Contemporary Tomato
- 1 tbsp Coriander seed
- 1 small Cinnamon stick
- Few contemporary coriander roots
Methodology
- Warmth the oil in a big pan over medium/excessive warmth.
- Crush mustard seed, cumin seed, coriander seed, fennel seed, cardamom, cinnamon stick, curry, rambha leaves, crusted ginger, and garlic then add and onion, tomato, curry powder. Sauté over medium warmth for a couple of minutes.
- Combine coconut milk, and simmer for five minutes. Pressure and modify the seasoning. Use a hand blender to create foam.
Plating
- Place the pumpkin puree (Sizzling), on, then place the radish (Sizzling) and cauliflower couscous (Chilly) and Curry foam.