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Kanishka Scallops as seen on James Martin Saturday Morning

Garnish with pumpkin seeds, Indian piccalilli, silver skin onions, and samphire.

Posted on 12/12/2025
Posted in Recipes

Kanishka Scallops Cauliflower

CAULIFLOWER MASALA PUREE

300 gm. cauliflower florets
1 tbsp. butter
1 tbsp. avocado oil
½ tsp. cumin seeds
½ tsp. fine chopped ginger
½ small green chili, fine chopped
½ tsp. turmeric powder
1 tsp. coriander powder
½ tsp. cumin powder
¼ tsp. garam masala
100 gm. yoghurt
50 ml single cream

Heat oil in a pan and sauté cumin seeds, ginger, and chilli. Add cauliflower and butter and fry for 2-3 minutes until lightly cooked. Add the powdered spices and cook the cauliflower covered with a lid—the lid allows the steam to cook the vegetable faster. Remove the lid, add garam masala, and mix well. Add the yoghurt and cream and blitz to a fine puree. Pass through a sieve if required. Place the puree in a squeeze bottle and hold it warm until needed.

INDIAN PICCALILLI

1 tbsp. sunflower oil
1 tsp. panch phoran
½ tsp. mustard seeds
1 small beet root, peeled & diced
1 small cauliflower, cut into small florets
25-30 small silver skin onion, pickled
100 ml white vinegar
50 gm. sugar
Salt to taste

Heat oil in a pan and sauté panch phoran and mustard seeds. Add beetroot, cauliflower and silver skin onion, sauté for one minute. Then, add vinegar, salt, and sugar. Bring the mixture to a boil, then remove it from the heat. Let it cool, and use the cauliflower within two weeks.

PUMPKIN SEEDS

2 tbsp pumpkin seeds, toasted
1 tsp avocado or pumpkin seeds oil
2 tsp chaat masala for coating pumpkin seeds

Toast the pumpkin seeds in a pan or under the grill. Once toasted, remove them from the heat and place them in a bowl. Drizzle oil over the seeds and mix well to ensure they are evenly coated. Next, sprinkle chaat masala over the seeds and mix thoroughly so that the spices adhere to the seeds.

GARNISH

1 Small head of broccoli
1 Small head of purple cauliflower
1 Lime for zest
Salty fingers or samphire

SCALLOPS

8 Large Scallops, shelled and cleaned, season with salt
4 tbsp avocado oil for frying
70 gm Butter for frying
2 cloves of garlic
1 small knob of ginger
1 Lemon for finishing the scallop

Heat the oil in a pan and add the seasoned scallops. Allow the scallops to caramelise on one side for about 2 minutes, then turn them over to cook on the other side.
Next, add the garlic, ginger, and butter to the pan. Let the butter foam, then add lemon juice to the mixture, ensuring the scallops are well coated with the buttery oil.
Once cooked, remove the scallops and place them on a lined tray. Serve them immediately on a plate.

To serve on a large plate, spoon some cauliflower puree onto it. Place the scallops on top of the puree and garnish with pumpkin seeds, Indian piccalilli, silver skin onions, and samphire.
Grate lime zest, broccoli, and purple cauliflower on top of the scallops.
Serve immediately.

Kanishka Scallops as seen on James Martin Saturday Morning

Kanishka Scallops Cauliflower

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