Roasted Scallop with Vadouvan Curry Sauce
As seen on TV
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Who made this dish?
Roasted Orkney Scallop with Langoustine in Kataifi Pastry and Vadouvan Curry Sauce.
Roasted Orkney scallop seasoned with sumac, dill pollen and toasted nori, served on a bed of baba ganoush. Accompanied by a pickled vegetable salad (fennel, carrot) dressed with citrus. Langoustine wrapped in kataifi pastry and deep fried, topped with parsley emulsion, caviar and shavings of smoked and cured egg yolk. Vadouvan curry sauce made with a homemade spice blend (fenugreek, cumin, curry leaves, turmeric, crushed chili) using langoustine stock as the base, reduced by half with cream and milk added. Garnished with deep-fried curry leaves and puffed rice. Presented with a novelty phone box prop referencing the film inspiration.
Adam Handling: I really liked the inspiration. It hit the brief perfectly. Reminds us all to call our mums. The scallop was cooked perfect. The langoustine wrapped in the pastry, I found it fantastic. If you are going to call it baba ganoush, I would have started them aubergines off from the barbecue just before popping them in the oven. I loved it, and I would not change a thing. || Veteran feedback (kitchen): Adam asked about depth of flavour in the baba ganoush and whether there was enough acidity to balance the rich sauce. He was very enthusiastic, suggesting it could be a 10. || Peer feedback: Hannah gave Orry a 10. Rohan described it as really nice, delicate flavours. Hannah said every mouthful tasted like everything should be there. She called it harmonious and exceptional. || Score: 10 (Adam's first 10 of the competition)
