Scallops, Cauliflower and Curry
Scallops, Cauliflower and Curry
Cooking Mode:
Steam
Equipment
- Chef’s Knife
- Blender
- Frypan
- Zip Lock Bag
- Pallet Knife
- Spoons
Ingredients
Ingredients- 1/4 Cauliflower
- 5 Scallops (good quality)
- 30gm Cream
- 20gm Butter
- Chives
- Salt
- Curry Powder
- Olive Oil
METHOD
Remove a few small florets of cauliflower and cut into 4 or 5 cross sections and set aside.
With the remaining cauliflower shave down the florets with your knife as thin as possible and discard the stalks
Place the cauliflower shavings in a zip lock bag with 30gm of cream and salt. Seal the bag removing as much air as possible and place in a pre-heated oven steam setting 100 degrees for 12-15 mins
Remove cauliflower and pour the contents into the bowl of a blender add 10-20gm of cold butter and blend till smooth Check seasoning keep warm and set aside
Pat dry scallops on paper towel and place on a perforated tray, season and drizzle with olive oil and place in oven steam setting 50 degrees for 20 mins
Heat a fry pan over medium heat add a little oil and pan fry the reserved cauliflower sections.
Once the scallops are done, pat dry on paper towel, heat your frypan again to smoking hot, add a little oil and then the scallops fry for 20 seconds on one side only, add butter and remove from heat.
Spoon some cauliflower puree on a plate, arrange scallops on top and scatter over the florets some chives and season with a little curry powder, salt and olive oil and serve.
With the remaining cauliflower shave down the florets with your knife as thin as possible and discard the stalks
Place the cauliflower shavings in a zip lock bag with 30gm of cream and salt. Seal the bag removing as much air as possible and place in a pre-heated oven steam setting 100 degrees for 12-15 mins
Remove cauliflower and pour the contents into the bowl of a blender add 10-20gm of cold butter and blend till smooth Check seasoning keep warm and set aside
Pat dry scallops on paper towel and place on a perforated tray, season and drizzle with olive oil and place in oven steam setting 50 degrees for 20 mins
Heat a fry pan over medium heat add a little oil and pan fry the reserved cauliflower sections.
Once the scallops are done, pat dry on paper towel, heat your frypan again to smoking hot, add a little oil and then the scallops fry for 20 seconds on one side only, add butter and remove from heat.
Spoon some cauliflower puree on a plate, arrange scallops on top and scatter over the florets some chives and season with a little curry powder, salt and olive oil and serve.
HINTS & TIPS
This method takes the guess work out of cooking perfect scallops, just don’t pan fry for too long and when pan frying get your pan super hot
Scallops and cauliflower have been done many times over it’s almost the best example of a modern classic, add some sliced pan fried pancetta for another flavour profile
Buy good quality scallops, average frozen scallops will render pour results. Ask your fishmonger for local or if local un- available ask for “Premium Canadian or Atlantic Scallops” these are some of the best on the market
Scallops and cauliflower have been done many times over it’s almost the best example of a modern classic, add some sliced pan fried pancetta for another flavour profile
Buy good quality scallops, average frozen scallops will render pour results. Ask your fishmonger for local or if local un- available ask for “Premium Canadian or Atlantic Scallops” these are some of the best on the market
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