Spiced diver caught Scottish scallops with cauliflower puree, apple, coriander and cumin velouté

Matthew Tomkinson

Matthew Tomkinson

17th July 2012

Spiced diver caught Scottish scallops with cauliflower puree, apple, coriander and cumin velouté

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Spiced diver caught Scottish scallops with cauliflower puree, apple, coriander and cumin veloute recipe a try yourself? Serves 4

Ingredients

  • 12 large scallops opened and cleaned
  • 2 tablespoons ras el hanout spice mix
  • ½ granny smiths apple, peeled and cut into matchstick pieces
  • ½ head fennel finely sliced
  • ¼ lemon
  • Pea shoots
  • Coriander cress
  • Salt
  • Sugar
  • Cauliflower Puree
  • 1 cauliflower cut into small florets
  • I tablespoon water
  • 50ml double cream
  • Salt
  • Cumin Velouté
  • ½ small onion finely sliced
  • 2 tablespoons white wine
  • 2 tablespoons toasted and crushed cumin seeds
  • 50ml whole milk
  • 50ml whipping cream

Method

Cauliflower Puree Place the prepared cauliflower and water in a microwaveable bowl and cook on full power until tender, place in a blender with the cream and process to a smooth puree. Pass, season and keep warm. Sweat the onion in a little olive oil until translucent; add the cumin and then the wine. Boil until almost dry and add the cream and milk. Bring up to a simmer and pass through a fine sieve. Keep warm. To serve Dry the scallops on kitchen paper and dust with the spice mix, in a hot pan colour the scallops for one minute on both sides and leave to one side to rest. Season with salt, a pinch of sugar and a few drops of lemon juice. Place a couple of spoons of the puree on a warmed plate and top with three of the scallops. Toss the fennel and apple together with a squeeze of lemon and season. Place this on top of the scallops and pour some of the cumin sauce around

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.