Scallops with purple sprouting broccoli, curry and earl grey

Ingredients

• 200ml rapeseed oil
• 2 teaspoons earl grey tea, loose leaf preferable but if not available good quality teabags
• 1 bulb fennel
• Half a medium onion
• 50g butter
• 1 heaped tablespoon curry powder
• 200ml water
• 1 unwaxed lemon, zest only
• 20g hazelnuts
• 200g purple sprouting broccoli
• 6 fresh queen scallops or 2 king scallops
• Salt 

Directions

1. Heat rapeseed oil in a pan over a gentle heat. Add the earl grey, remove from heat, cover with clingfilm and allow to infuse for 15 minutes. 
2. Finely slice the fennel and onion. Melt the butter in a pan on medium heat, then add the fennel and onion to the pan and sweat off until soft. 
3. Add the curry powder and stir for a few minutes on the heat to release the aroma of the powder. Add the water and bring to the boil, then stir in the lemon zest and simmer for 15 minutes. Remove from the heat and purée in a blender. Add salt to taste and keep in a warm place until needed. 
4. Place the hazelnuts on a baking tray and put under a hot grill until gently toasted, being careful not to burn them. Using a clean tea towel, rub off the skins then roughly chop. Reserve in a warm place. 
5. Bring a pot of water to the boil then add the broccoli and leave on a gentle boil for about 4-5 minutes. 
6. In the meantime, heat a non-stick frying pan over a high heat and add a few drops of rapeseed oil. Season scallops with salt on both sides; add them to the pan and sauté for two minutes. Turn, lower the heat and gently cook for a further 3 minutes. The scallops should have a nice caramelisation. 
7. Remove the broccoli from the water and allow to steam off for a few seconds, then season with salt. 
8. To finish, divide the scallops between two plates, along with the broccoli and chopped hazelnuts. Spoon on the curry purée. Pass the earl grey oil through a fine sieve and drizzle a little over the dish to finish. For a final and optional flourish, grate some hazelnuts over the dish to serve. 

Recipe courtesy of Stephen Toman, chef and co-owner of Michelin-starred restaurant Ox in Belfast.

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Tips

Not enough people use the leaves of broccoli and cauliflower. We try to as much as possible. Simply add them to the broccoli and water to blanch for the last few seconds until wilted.