Roast scallop with a hazelnut crust and cauliflower velouté - Stir it up Magazine

Ingredients

• 24 medium scallops
• 0.5 tbsp Country Range Curry Powder
• ml Country Range Vegetable Oil
• 1 large cauliflower
• g Country Range Butter
• 1 tbsp Country Range Vegetable Oil
• 1 onion, finely chopped
• ml fish or chicken stock
• ml double cream
• g Country Range Hazelnuts, roasted
• g Country Range Butter, softened
• 1 tsp fresh chives, chopped
• 1 tsp fresh parsley, chopped
• 0.5 tsp Country Range Garlic Purée
• Country Range Flour
• 1 egg, beaten
• Japanese breadcrumbs
• 12 Country Range Raisins, soaked