Indulge in Chef Harinath Govindaraj‘s mouthwatering Vegan Scallop recipe. Prepare it exactly as instructed and savor a delectable seafood feast.

Serving: 1-2 portions
Preparation time: 10-15 minutes


  • 250g White Radish (Boil and cut like scallop)
  • Seared in a hot pan till golden color on both sides

Raw Cauliflower Couscous

  • 75g Grated Cauliflower
  • 15g Fine diced Tomato (Deseeded)
  • 10g Chopped Parsley
  • 10ml Extra virgin Olive oil
  • Lime juice
  • Salt

* Mix all together

Pumpkin Puree

  • 100g Roasted Pumpkin
  • 50ml Coconut milk
  • 10ml Olive oil
  • Salt

* Blend all together

Coconut Curry sauce

  • 25ml Vegetable oil
  • 50mg Crusted Garlic & Ginger
  • 1 medium Onion sliced
  • 1 tbsp Curry powder
  • 1 tsp Turmeric
  • 1 tbsp Cumin powder
  • 150ml Coconut milk
  • 1 medium Fresh Tomato
  • 1 tbsp Coriander seed
  • 1 small Cinnamon stick
  • Few fresh coriander roots


  1. Heat the oil in a large pan over medium/high heat.
  2. Crush mustard seed, cumin seed, coriander seed, fennel seed, cardamom, cinnamon stick, curry, rambha leaves, crusted ginger, and garlic then add and onion, tomato, curry powder. Sauté over medium heat for a few minutes.
  3. Mix coconut milk, and simmer for 5 minutes. Strain and adjust the seasoning. Use a hand blender to create foam. 


  • Place the pumpkin puree (Hot), on, then place the radish (Hot) and cauliflower couscous (Cold) and Curry foam.