Recipe: Scallops with Caulifower Puree
09 November 2017 at 10:52
Here is a recipe to celebrate my latest cook book, it joins my other little vegetable series and this one is on Cauliflower. It really is a ubiquitous vegetable taking fish, game and spices in its stride. Here is a simple puree to accompany scallops which I have coated lightly in turmeric and a little curry powder. Do make sure your scallops are hand dived and the best of course come from the Argyll region. Seafood Trail member Loch Fyne Oysters will send them mail order. If buying from a fish monger make sure they remove the little cartilage which attaches the scallop to the shell and use the roe as well.
65g unsalted butter
½ large cauliflower, stem removed and broken into small, even-sized florets
250ml whole milk
¼ tsp sea salt
12 hand-dived scallops
½ tsp turmeric
½ tsp medium curry powder
Juice of half a lemon
A little olive oil for cooking
- Prepare the puree first. Melt a tsp of the butter in a saucepan, add the cauliflower florets and cook gently for a few minutes, add the salt and milk, bring to a quivering simmer, and cook for about 10 minutes. Make sure the base of the pan does not ‘catch’ and burn.
- Strain the cauliflower and put in a food processor with just enough of the cooking liquid to form a smooth puree, set aside and keep warm.
- Mix the spices together with the salt and roll the scallops in the mixture. Heat a heavy-based pan with a smear of olive oil and quickly sear the scallops for about a minute on each side to give a light brown crust. Cook the roes at the same time and set both aside.
- Take the pan off the heat and add the remaining butter and return to the heat. Once it foams up and begins to turn light brown, pour in the lemon juice. Remove from the heat.
- Place three blobs of puree on each plate and place a scallop on top with the roes, drizzle the lemon/butter mix over the top; a little colour by way of watercress or rocket adds to the overall look.
Recipe: Christopher Trotter
Food photography: Caroline Trotter