Scallops have a natural sweetness and when quickly fried in a very hot pan the natural sugars quickly caramelize and take on an almost nutty flavour. It’s for this reason that rather than sauté them gently, you need to preheat your pan until it is burning hot. Add the scallops and let them fry, without moving them for 1 minute before flipping them over and allowing them to finish cooking on the other side. The key thing is not to overcook them because they take on a rubbery texture which is not pleasant to eat.
This is an incredibly simple dish and perfect for serving as a starter or
as a light lunch. I’m not going to pretend that I have unearthed some new-fangled way of serving scallops; pairing them with cauliflower is one of those
classic taste combinations. I have puréed the cauliflower but have also charred
some thin slices of it in a hot pan to create a contrast of textures.
Both scallops and cauliflower have a natural sweetness and as such, and also in order to create a more balanced dish, I think that it is important to add a good squeeze of lemon juice to the scallops just as they are finishing cooking in the pan. I find that the acidity cuts through the sweetness and the overall richness of the dish.
The cauliflower purée can be made in advance and heated up just before serving whilst you are cooking the scallops. This really is a beautiful tasting dish and incredibly quick to prepare.
Both scallops and cauliflower have a natural sweetness and as such, and also in order to create a more balanced dish, I think that it is important to add a good squeeze of lemon juice to the scallops just as they are finishing cooking in the pan. I find that the acidity cuts through the sweetness and the overall richness of the dish.
The cauliflower purée can be made in advance and heated up just before serving whilst you are cooking the scallops. This really is a beautiful tasting dish and incredibly quick to prepare.
Ingredients:
Cauliflower Purée:50g butter
500g cauliflower, broken into small florets
1 small onion, peeled but left whole and studded with 5 cloves
2 bay leaves
Sea salt & freshly ground black pepper
Enough milk to just cover the cauliflower in the saucepan
To finish:
12 scallops
Flavourless vegetable oil
Knob of butter
Squeeze of fresh lemon juice
Sea salt & freshly ground black pepper
Method:
Cauliflower purée:
1. Melt the butter in a medium sized saucepan and then add the cauliflower
florets, reserving 3 or 4 for slicing and charring later. Sweat the cauliflower
in the butter for 5 minutes, turning occasionally until it begins to soften,
but do not allow it to colour.
2. Add the clove studded onion, the bay leaves and add enough milk to just
cover the cauliflower. Season well and bring to the boil over a moderate heat.
Once the mixture is bubbling reduce the heat and allow to simmer uncovered for
about 12-15 minutes until the cauliflower is soft.
3. Using a slotted spoon remove the cauliflower from the saucepan and purée
in a blender, adding a little of the warm milk to thin it if the purée is too
thick. Pass the purée through a sieve into a small clean saucepan. Taste and
adjust seasoning as necessary. Set aside but keep warm while you cook the
scallops and make the charred cauliflower.
Charred cauliflower:
4. Take the reserved cauliflower florets and cut them from top to bottom in
thin slices about 3mm thick. Set aside.
5. Heat a very tiny amount of vegetable oil in a small frying pan until very
hot. Add the cauliflower slices and heat for about I minute ion each side until
the cauliflower takes on a slightly charred look. Remove and set aside.
To cook the scallops:
6. Heat a little flavourless vegetable oil in a large frying pan until very
hot. Add the scallops to the pan and then add the butter. Allow the scallops to
cook for about 1 minute without moving them and then flip them over so that
they can cook on the other side. Cook for another minute. They should be
beautifully caramelized on both sides. Add a generous squeeze of lemon juice
and season well. Remove from the pan and serve 3 scallops per portion with the cauliflower purée and
the charred cauliflower. (Note: this recipe makes more cauliflower purée than you will need but if you thin down the remaining puree with a little vegetable stock it makes a fabulously tasty soup).
Serves 4.
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