Curry Scallops & Cauliflower

Another idea from watching Masterchef. One of the contestants dusted some scallops with curry powder before pan frying, then served with a celeriac puree. While interesting, I will opt for a cauliflower pairing. To this I may add golden raisin in some shape or form but stop short of including capers, the third leg of the ubiquitous cauliflower-raisin-caper triad.

cauliflower

yellow onion

chicken bouillon

scallops

curry powder

chives, snipped

S&P

EVOO

1. roast onion and cauliflower in a tray until golden; add bouillon to tray; put contents in food processor and blend until smooth, adding some seasoning if necessary; put through fine sieve once or twice and keep warm
2. put scallops in bowl with EVOO, S&P and curry powder; saute scallops until golden on each side making sure not to overcook
3. to serve, put a few scallops on plate, drizzle with cauliflower puree, sprinkle chives