INGREDIENTS
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3 shallots, sliced
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7 tablespoons canola oil, divided
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1 teaspoon salt, divided
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1/2 teaspoon white pepper, divided
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1 small head cauliflower
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1 (2-inch) piece fresh ginger, peeled and chopped
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1 yellow onion, chopped
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1 garlic clove, chopped
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5 cups chicken broth
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1 1/2 tablespoons Madras curry powder
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Pinch of saffron threads
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6 tablespoons fresh orange juice
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1 1/2 tablespoons fresh lemon juice
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1/3 cup all-purpose flour
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16 sea scallops
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Garnish: fresh mint leaves