Scallop with Spiced Cauliflower Puree, Cauliflower Crumb and Micro Coriander Scallop with Spiced Cauliflower Puree, Cauliflower Crumb and Micro Coriander
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Prep 15 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 6 Hand Dived Scallops
  • 1 Small Cauliflower
  • 250 ml Full Fat Milk
  • 70 ml Double Cream
  • Knob of Butter
  • 1 tsp Cumin Seeds
  • ¼ tsp Ground Coriander
  • Pinch of Tumeric
  • Pinch of Salt and White Pepper
  • Micro Coriander
  • ¼ tsp Garam Masala
  • ¼ tsp Ground Cumin
Scallop with Spiced Cauliflower Puree, Cauliflower Crumb and Micro Coriander

Cauliflower is one of the veggies you either love or hate but this recipe spices things up a bit which might get those that aren’t so keen to give it a go. The recipe will make more than enough puree for 6 people to have with the scallop as a starter.

  1. With a sharp knife or box grater shave off the very outside of the florets to create a crumb. Set aside while you create the puree.
  2. Cut the remaining cauliflower in to pieces and place in the pan in milk, 1/2 tsp of Cumin seeds and a good pinch of salt. Bring to the boil and simmer for 10-12 minutes until the cauliflower has softened.
  3. Take out and drain the cauliflower then place in a blender. Add a knob of butter and the double cream and blend until silky smooth. Season with a little salt and pepper. Scoop the puree out of the blender and place in a pan to gently heat when needed.
  4. Take your cauliflower crumbs and place in a frying pan with a little butter and a dash of olive oil. Season with salt and add 1/4 tsp Garam Masala and Cumin . Gently cook for 3-4 minutes until tender.
  5. Season your scallop with salt then cook in a hot pan for a couple of minutes each side and finish with a little butter to add colour and flavour.
  6. Make sure your puree is warm then its time to assemble.
  7. Make a small circle of the puree in the plate and scatter over a little of the crumb. Top with the scallop and finally dress with the baby coriander.

 

Enjoy!


Scallop with Spiced Cauliflower Puree, Cauliflower Crumb and Micro Coriander Scallop with Spiced Cauliflower Puree, Cauliflower Crumb and Micro Coriander
favorite
print
like
Scallop with Spiced Cauliflower Puree, Cauliflower Crumb and Micro Coriander

Cauliflower is one of the veggies you either love or hate but this recipe spices things up a bit which might get those that aren’t so keen to give it a go. The recipe will make more than enough puree for 6 people to have with the scallop as a starter.

Prep 15 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 6 Hand Dived Scallops
  • 1 Small Cauliflower
  • 250 ml Full Fat Milk
  • 70 ml Double Cream
  • Knob of Butter
  • 1 tsp Cumin Seeds
  • ¼ tsp Ground Coriander
  • Pinch of Tumeric
  • Pinch of Salt and White Pepper
  • Micro Coriander
  • ¼ tsp Garam Masala
  • ¼ tsp Ground Cumin
  1. With a sharp knife or box grater shave off the very outside of the florets to create a crumb. Set aside while you create the puree.
  2. Cut the remaining cauliflower in to pieces and place in the pan in milk, 1/2 tsp of Cumin seeds and a good pinch of salt. Bring to the boil and simmer for 10-12 minutes until the cauliflower has softened.
  3. Take out and drain the cauliflower then place in a blender. Add a knob of butter and the double cream and blend until silky smooth. Season with a little salt and pepper. Scoop the puree out of the blender and place in a pan to gently heat when needed.
  4. Take your cauliflower crumbs and place in a frying pan with a little butter and a dash of olive oil. Season with salt and add 1/4 tsp Garam Masala and Cumin . Gently cook for 3-4 minutes until tender.
  5. Season your scallop with salt then cook in a hot pan for a couple of minutes each side and finish with a little butter to add colour and flavour.
  6. Make sure your puree is warm then its time to assemble.
  7. Make a small circle of the puree in the plate and scatter over a little of the crumb. Top with the scallop and finally dress with the baby coriander.

 

Enjoy!