Cured scallops with cauliflower purée and passion fruit

Royal Greenland

Royal Greenland

Standard Supplier 28th November 2018

Cured scallops with cauliflower purée and passion fruit

Cured scallops with cauliflower purée and passion fruit

Ingredients

  • 425 g scallops
  • 3 cauliflowers
  • 500 ml milk
  • 375 g butter
  • 8 cloves of garlic
  • 10 passion fruit
  • 1 bunch of chives
  • 1 bunch of thyme
  • 250 g pea shoots
  • 250 g red mizuna
  • sugar
  • salt and white pepper

Method

Break the cauliflowers into florets. Slice 10 florets into thin flakes on a mandoline and place them in ice water.
Steam the remaining florets in milk in a covered pan until they are completely tender, i.e. for about 20 minutes. Remove the cauliflower and discard the milk.
Place the tempered butter in a blender together with the hot cauliflower florets and the garlic. Blend until it has a uniform consistency, and season with salt and pepper. Spoon the purée into a piping bag and place in the fridge to cool.
Thinly slice the scallops and place the slices in a tray. Sprinkle with salt and sugar and allow to draw in the fridge for 10-20 minutes.
Halve the passion fruit and scrape out the flesh with a teaspoon. Stir with the chopped chives and thyme and season to taste with salt and pepper.
Distribute the scallops on four flat plates and sear them with a hand-held torch until they begin to brown.
Arrange the purée, flaked cauliflower, passion fruit, pea shoots and mizuna lettuce on top of the seared scallops and serve immediately.

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