Marcus Wareing prepared this dish as a skills test on Masterchef. These challenges are fascinating and this recipe was extra exciting as it not only seemed achievable in the time allowed but just what I would like to eat.

This is my interpretation.

8 scallops
1 cauliflower
4-5 shallots, peeled and very finely chopped
Butter
Curry powder
2 slices of sourdough bread
Oregano
Chicken stock
Double cream

Start by cooking the shallots in 25g of butter in a pan until soft. Add a pinch of curry powder. Trim the cauliflower, holding back any tender leaves, and finely chop. Add to the shallots and continue to cook gently for about five minutes. Add some chicken stock, place a lid on the pan. Leave to simmer until the cauliflower is soft. Remove from the heat and, using a blender, make into a purée. Add a little cream and season. The velouté should have a texture thicker than soup. Return to the pan to keep warm.

Tear the bread into eight rough croutons and put them in a bowl to marinade with a few tablespoons of olive oil and a sprinkling of oregano.

Cook the croutons in a hot frying pan until brown on both sides. Put to one side and add the retained cauliflower leaves to the pan (you may need to add more oil) and cook until they are crisp. Again, put to one side.

Prepare the scallops and, even if not in their shells, pat them dry.

Heat 25g of butter in a frying pan and, when hot, add the scallops and a pinch of curry powder. Cook for 2-3 minutes on each side. They need to have colour but too much cooking or they will be rubbery. (MW sliced his scallops horizontally in half for quicker cooking.)

Prepare to serve by putting the velouté at the bottom of a warm, deep plate, place the croutons on the velouté and put the scallops on them. Give each plate a crisp cauliflower leaf or decorate with oregano and chives.

20 minutes! Sorted!