Scallops and cauliflower are a match made in a sweet, creamy heaven. Just be sure to blitz the cauliflower for long enough so to get a really smooth creamy puree.
Serves 2
INGREDIENTS
- 6 XL Scallops, with roe left on
- 130g Butter
- 500g Cauliflower chopped, keeping 3 small slices to sear
- 2tsp Lemon Juice
- 500ml Milk
- Sea Salt, to season
- A wedge of Lemon, to garnish
Melt 50g of butter in a deep saucepan and add the cauliflower, sweating the mixture until the cauliflower starts to soften. Once it starts to soften, add the milk and bring to the boil, then simmering for a further 10 mins.
Strain off the milk, leaving to one side, and using a blender or a hand-blender, blend the cauliflower with the remaining butter, salt and lemon juice to a puree.
Heat a frying pan without oil/butter and sear the cauliflower slices. Once seared, leave to one side and add the oil and butter ready to pan fry the scallops. Add the scallops to the pan and sear for approximately 2 minutes on each side, making sure the scallops do not touch each other. Remove from the heat.
To plate the dish you can do a chef style smear of puree across the plate or just dollop the puree onto the plates, top with the scallops and serve with a wedge of lemon and a side salad.