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