Scallops, cauliflower purée and curry oil - Raymond Blanc OBE

Ingredients

• 6 hand-dived large scallops (about 180g), cleaned
• 1 pinch sea salt
• 1 tbsp olive oil
• 1 squeeze lime juice
• 1 tbsp curry oil (from below)
• 1 tsp madras curry powder
• 100ml extra virgin olive oil, warmed
• 1 lemongrass stalk, bruised and finely-chopped
• 2 kaffir lime leaves, finely-sliced
• ½ lime, grated zest and juiced
• 65g unsalted butter
• ½ large cauliflower (250g), cut into small florets
• 2 pinches sea salt
• 250ml whole milk
• 1 tsp lemon juice
• 2 tbsp olive oil
• 16 fine cauliflower slices (200g)
• 20g mixed baby salad leaves
• 2 tsp curry oil (from above)
• a few finely chopped chives