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Pan-fried Scallop with Cauliflower Purée, Sea Herbs & CROE Caviar (Serves 4)
Ingredients:
4 Large Scallops, cleaned
1 Cauliflower Head
50g Unsalted Butter
400ml Milk
80ml Double Cream
Blanched Sea Herbs, such as Samphire and Sea Purslane
Olive Oil and Lemon Juice, to dress
Salt & Pepper
4 Teaspoons CROE Beluga CaviarMethod:
1. Start by making the cauliflower purée. Remove the outer leaves and stalk from the cauliflower and thinly slice.
2. Gently the butter in a pan and add the cauliflower once melted. Sweat with a pinch of salt for about 4 minutes, without adding any colour.
3. Pour in the milk and bring to the boil.
4. Once the cauliflower is softened, strain through a colander and make sure to reserve the milk.
5. Transfer the cauliflower to a blender whilst still hot. Add the cream and blend until silky smooth. Add a little reserved milk if it’s too thick.
6. Transfer the purée to a pan and cover, either with parchment paper or cling film and leave for later.
7. To cook the scallops, remove from the shell (wash and dry these to use for serving later), and season with a little salt and pepper.
8. Pour a little oil into a medium hot pan and add the scallops, cooking for 1-2 minutes on each side. You want the scallop to remain a little translucent in the centre.
9. To serve, warm the purée and spoon two tablespoons into each shell. Gently place the scallop on top of the purée, followed by a teaspoon (or more!) of CROE caviar on the top.
10. Dress the sea herbs in some olive oil and lemon juice, and place the leaves around the scallop just before serving.
4 Large Scallops, cleaned
1 Cauliflower Head
50g Unsalted Butter
400ml Milk
80ml Double Cream
Blanched Sea Herbs, such as Samphire and Sea Purslane
Olive Oil and Lemon Juice, to dress
Salt & Pepper
4 Teaspoons CROE Beluga CaviarMethod:
1. Start by making the cauliflower purée. Remove the outer leaves and stalk from the cauliflower and thinly slice.
2. Gently the butter in a pan and add the cauliflower once melted. Sweat with a pinch of salt for about 4 minutes, without adding any colour.
3. Pour in the milk and bring to the boil.
4. Once the cauliflower is softened, strain through a colander and make sure to reserve the milk.
5. Transfer the cauliflower to a blender whilst still hot. Add the cream and blend until silky smooth. Add a little reserved milk if it’s too thick.
6. Transfer the purée to a pan and cover, either with parchment paper or cling film and leave for later.
7. To cook the scallops, remove from the shell (wash and dry these to use for serving later), and season with a little salt and pepper.
8. Pour a little oil into a medium hot pan and add the scallops, cooking for 1-2 minutes on each side. You want the scallop to remain a little translucent in the centre.
9. To serve, warm the purée and spoon two tablespoons into each shell. Gently place the scallop on top of the purée, followed by a teaspoon (or more!) of CROE caviar on the top.
10. Dress the sea herbs in some olive oil and lemon juice, and place the leaves around the scallop just before serving.
