Roast scallops, curry and piccalilli Recipe

12 large fresh scallops, roes discarded
curry powder, for dusting
little olive oil, for frying
small knob butter, for frying
1 lemon, juice only
salt and freshly ground black pepper
500ml/18fl oz white wine vinegar
200g/7oz caster sugar
25g/1oz salt
12 black peppercorns, crushed
3 cardamom pods, cracked
20 fenugreek seeds
½ cinnamon stick, halved
large pinch coriander seeds
5 cloves
3 star anise
large pinch onion seeds
large pinch cumin seeds
large pinch caraway seeds
1 heaped tsp ground turmeric
large pinch celery seeds
1 tsp mustard seeds
½ red chilli
30g/1oz cornflour
600g/1lb 5oz cauliflower, broken into florets
500g/1lb 2oz cucumber, thickly sliced
100g/3½oz onion, finely chopped
100ml/3½fl oz anise-flavoured liqueur
120ml/4fl oz Champagne vinegar
50g/1¾oz caster sugar
2 sprigs fresh rosemary
2 sprigs fresh thyme
large pinch ground turmeric
pinch ascorbic acid/vitamin C powder
10 black peppercorns
1 unwaxed lemon, pared rind only
100g/3½oz raisins
¾ tsp dried chilli flakes
20g/¾oz fresh root ginger, finely chopped
2 cinnamon sticks, broken
1 tsp fenugreek seeds
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp curry powder
5 curry leaves
¾ tsp ground turmeric
1 tsp black peppercorns
5 cardamom seeds, cracked
large pinch saffron
3 garlic cloves, bashed
500ml/18fl oz grapeseed oil
3 red peppers, thinly sliced
olive oil, for frying
10 banana shallots, thinly sliced
4 garlic cloves, roughly chopped
100g/3½oz fresh root ginger
2 tbsp ground tumeric
3 tbsp ground ginger
1 tbsp fennel seeds
2 tbsp coriander seeds
3 tbsp curry powder
5 cardamom seeds, crushed
½ tbsp black peppercorns, crushed
3 star anise
10 juniper berries
2 pinches chilli powder
3 bay leaves
½ cinnamon stick
½ tbsp cumin seeds
1 tbsp cumin powder
8 plum tomatoes, cut into 1cm/1/2in dice
2 mango, roughly chopped
300g/10½oz cauliflower, broken into florets
400ml/14fl oz milk
200ml/7fl oz double cream
pinch caster sugar
large pinch ground turmeric
large pinch curry powder
150ml/5fl oz olive oil
120g/4oz banana shallots, thinly sliced
2 garlic cloves, thinly sliced
1 fresh bay leaf
50g/1¾oz sliced fresh root ginger, thinly sliced
large pinch ground ginger
small pinch dried chilli flakes
3 cardamom seeds
1g star anise
¾ tsp ground cinnamon
large pinch crushed black pepper
large pinch cumin seeds
large pinch ground cumin
250g/9oz tomatoes, deseeded, roughly chopped
2 tsp tomato purée
500g/1lb 2oz fresh mango, roughly chopped
300g/10½oz mango, puréed
20g/¾ oz caster sugar
100ml/3½fl oz lime juice
10g/½oz lime zest

To make the cauliflower piccalilli, put the vinegar, sugar and salt in a saucepan and heat until the sugar has dissolved, then simmer for 10 minutes. Mix together all the dried spices and chilli and wrap in a muslin cloth, then tie tightly. Add to the pan and simmer for 5 minutes. Stir in the cornflour and simmer for another 5 minutes. Add the cauliflower and simmer for 2–3 minutes. Add the cucumber and onion and bring back to a simmer. Tip the mixture into a large bowl, cover and chill in the fridge for 3 days. Strain the vegetables, keeping the liquor, and remove the spice bag. Tip the vegetables into a food processor and pulse, adding enough cooking liquor to make a coarse purée.
To make the pickled raisins, put all the ingredients apart from the raisins in a saucepan, add 300ml/10fl oz water and a large pinch of salt and bring to the boil. Add the raisins, remove from the heat and leave to cool. Leave to marinate for 1 day.
To make the curry oil, toast the spices, garlic and a large pinch of salt in a frying pan until aromatic. Transfer to a pestle and mortar and grind until coarse. Put in a sous vide bag with the oil, bring to 90C for 60 minutes in a sous vide machine, then cool in iced water and marinate for at least a day. If you don't have a sous vide machine, don't cook it; just leave it cold.
To make the curry paste, put a frying pan over a medium heat and sauté the red peppers in the oil for 2–3 minutes, or until softening and a little golden. Add the shallots and a large pinch of salt and cook for 3–4 minutes, or until lightly caramelized. Add the garlic, fresh ginger and all the dried spices and cook for 8-10 minutes. Add the tomatoes and mango and cook over a low heat for 2 hours, or until reduced and thick, stirring, from time to time. Remove the bay and star anise and purée the mixture until it is very smooth. Pass through a fine sieve and season to taste.
To make the cauliflower purée, put the cauliflower in a saucepan. Add the milk, cream, sugar, turmeric, curry powder, 15g/½oz of the curry paste and a pinch of salt and bring to a simmer. Reduce the heat to low and cook for 15–20 minutes, or until just soft but not stewed. Drain and reserve the liquid and tip the cauliflower into a food processor. Pulse, adding enough of the cooking liquid to make a smooth purée. Pass through a fine sieve and chill. Reserve the remaining cooking liquor for serving.
To make the spiced mango purée, heat the oil in a saucepan. Add the shallots, garlic and bay plus salt and pepper and heat for 2 minutes, or until just soft. Add all the other spices and cook for another minute. Add the tomatoes, tomato purée, all the mango, sugar and ¾ teaspoon salt and bring to a simmer. Cook for 45 minutes, or until you have a thick purée. Add the lime juice and zest and cook for 5 minutes. Remove the bay and star anise, then purée in the food processor until smooth. Pass through a fine sieve and chill, then transfer to a squeezy bottle.
To serve, dust the scallops with the curry powder and seasoning. Heat the oil and butter in a frying pan until hot. Add the scallops and fry for 2–3 minutes, turning part way through, until lightly caramelized. Squeeze over a little lemon juice.
For each portion, put 60g/2oz piccalilli in a large ring for each portion, then remove the ring. Squeeze two dots of each purée on the piccalilli, then 6 raisins followed by 3 scallops, then drizzle over the curry oil. Froth the remaining cauliflower liquor and serve with the scallops.