King Oyster Mushroom "Scallops" with Cauliflower & Curry oil

Name: King Oyster Mushroom "Scallops" with Cauliflower & Curry oil
Yield: 10
Ingredients: 20.0g Knorr Professional Patak's Balti Paste 1.1kg; 70.0ml Rapeseed oil; 1.0kg Oyster Mushrooms; 100.0ml Light soy sauce; 50.0g Capers, in brine; 2.0pc Nori sheets; 300.0g Cauliflower; 100.0ml Coconut milk; 30.0ml Rapeseed oil; 10.0g Golden Raisins; 5.0g Micro herbs; 170.0g Apple; 0.0g Capers, in brine

A great little starter that is easy to make and these "scallops" look like the real thing when caramelised in a pan.

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For the curry oil:

Knorr Professional Patak's Balti Paste 1.1kg 20.0 g
Rapeseed oil 70.0 ml

For the "Scallops":

Oyster Mushrooms 1.0 kg
Light soy sauce 100.0 ml
Capers, in brine 50.0 g
Nori sheets 2.0 pc

For the cauliflower:

Cauliflower 300.0 g
Coconut milk 100.0 ml

To finish:

Rapeseed oil 30.0 ml
Golden Raisins 10.0 g
Micro herbs 5.0 g
Apple 170.0 g
Capers, in brine

Main courses

Vegetarian

A great little starter that is easy to make and these "scallops" look like the real thing when caramelised in a pan.

...

Preparation

For the curry oil:
- Place the KNORR Pataks Balti paste and oil into a saucepan and gently heat for 5 minutes.
- Remove from the heat and pass into a clean bowl then allow to cool.
- Pour into a squeeze bottle and set aside until needed.
For the "Scallops":
- Cut the caps from the mushrooms then cut the stalks into 2” rounds.
- Score the top of the “scallops” then place into a container then pour over caper brine, soy sauce and crumble over the nori sheets.
- Cover with cling film and allow to marinade for 30 minutes.
For the cauliflower:
- Trim the cauliflower into florets then cook in the coconut milk until tender.
- Drain the cauliflower but reserve the cooking liquor.
- Place the cauliflower and half the liquor into a blender and blitz until smooth (add more liquor if needed).
- Place the puree into a squeezy bottle and keep warm until needed.
To finish:
- Peel and dice the apple into ½ cm dice.
- Pour a little boiling water over the raisins and allow to soak for 10 minutes.
- Remove the “scallops” from the marinade and pat dry.
- Place the remining oil into a frying pan and place onto a medium heat.
- Add the “scallops” to the pan and cook for 2 minutes on each side until golden.
- Place the cauliflower puree onto a serving plate then sit the “scallop” on top.
- Drizzle over the curry oil then and garnish with the capers, raisins, diced apple and coriander cress.

Main courses

Vegetarian

Thank you

King Oyster Mushroom "Scallops" with Cauliflower & Curry oil

Ingredients