Jal Tarang - scallops with pickled celariac and pine nut podi
by
- Starter
- Medium
- 4
- 60 minutes
PT1H
Ingredients
Curried scallops
- 12 hand-dived scallops , corals removed, patted dry
- 1 tsp sesame seeds , black and white, toasted
- 70g of unsalted butter
- sea salt
- micro cress , to garnish
Caramelised apple and ginger purée
- 10 Cox's apples , peeled and cored
- 200g of ginger , chopped
- 150ml of cider vinegar
- caster sugar, to taste
Benares curry powder
- 1 cinnamon stick , 5cm in length
- 10 green cardamom pods
- 10 cloves
- 4 dried chillies
- 1 tbsp of coriander seeds
- 1 tbsp of cumin seeds
- 2 tsp fennel seeds
- 1 tsp black peppercorns
- 1 1/2 Kashmiri chilli powder
- 1 1/2 dried mango powder
- 1 1/2 tsp turmeric powder
Pickled celariac
- 3 tbsp of vegetable oil
- 3 tsp cumin seeds
- 5 green chillies , split lengthways
- 600g of celeriac , peeled and cut julienne
- 50g of caster sugar
- 4 lemons , juiced
- 1 tsp salt
Pine nut podi
- 100g of pine nuts
- 5 whole dried kashmiri chillies
- 15 curry leaves
- 4 garlic cloves , finely sliced
- 1 tsp turmeric powder
- 1 tsp salt
Equipment
- Food processor or blender
- Squeezy bottle
- Spice grinder
Method
1
Preheat the oven to 180°C/gas mark 4
2
Start by making the apple purée. Chop the apples into 8 pieces and roast for approximately 1 1/2 hours, stirring every 20 minutes until very dark brown (almost black)
- 10 Cox's apples , peeled and cored
3
Allow to cool slightly, then blend in a powerful blender with the ginger and vinegar until very smooth. Add warm water to achieve the desired consistency and add sugar to taste. Pass through a sieve if needed, then transfer to a squeezy bottle
- 200g of ginger , chopped
- 150ml of cider vinegar
- caster sugar, to taste
4
To make the curry powder, toast the whole spices in a dry pan over a medium heat until aromatic. Blitz up in a spice grinder to a fine powder
- 10 green cardamom pods
- 10 cloves
- 4 dried chillies
- 1 tbsp of coriander seeds
- 1 tbsp of cumin seeds
- 2 tsp fennel seeds
- 1 tsp black peppercorns
- 1 cinnamon stick , 5cm in length
5
Add the remaining ground spices and pass through a sieve. Store in an airtight container in a dark cupboard for up to 3 weeks
- 1 1/2 Kashmiri chilli powder
- 1 1/2 dried mango powder
- 1 1/2 tsp turmeric powder
6
Next, pickle the celeriac. Heat the vegetable oil in a pan add the cumin seeds. Cook until they crackle then add the green chillies and cook for 1 minute
- 3 tbsp of vegetable oil
- 3 tsp cumin seeds
- 5 green chillies , split lengthways
8
Preheat the oven to 140°C/gas mark 1
9
To make the pine nut podi, mix all the ingredients together and toast for 10 minutes until the pine nuts are golden brown. Allow to cool then pulse in a food processor until lightly broken up
- 1 tsp salt
- 100g of pine nuts
- 5 whole dried kashmiri chillies
- 15 curry leaves
- 4 garlic cloves , finely sliced
- 1 tsp turmeric powder
10
Once all your components are ready, place a non stick pan on a high heat until smoking hot. Add the vegetable oil and cook the scallops for 2–3 minutes until a nice brown colour
11
Turn the scallops over, add 2 tbsp of tthe curry powder and finish with a knob of butter and a squeeze of lemon juice. Place 3 on a plate or slate and add a mound of the pickled celeriac next to it. Add a squeeze of the apple purée, a spoonful of podi and finish with the cress. Serve immediately
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Jal Tarang - scallops with pickled celariac and pine nut podi
