Category: Appetizer
Salad Of Pan-Roasted Scallops With Cauliflower Puree, White Raisin And Caper Dressing - TastyPlanner.com
Chef: Rayshan
Mmm…
Ingredients
100 g Sultanas (White Raisins)
100 g drained capers
1 teaspoon Mild Curry Powder
14 large Shelled, Trimmed And Cleaned Scallops
1 tablespoon olive oil
1/2 large Cauliflower
15 g butter
1 tablespoon milk
50 ml Single Cream
2 tablespoons Classic Vinaigrette (1 Part Olive Oil 2 Parts Sherry Vinegar)
Instructions
1. Bring the water to the boil and pour over the sultanas and capers. 2. Return to the heat and bring back to the boil. 3. Remove and blend until very smooth. 4. Lightly sprinkle curry powder on both sides of the scallops. 5. Heat the oil in a large non-stick frying pan. 6. Cook for just 1 minute on each side, turning in the order they were put in – they’re cooked when nicely brown on each side and bouncy when pressed. 7. Remove from the pan. 8. Slice each in half horizontally and season well. 1. Trim the cauliflower into small florets, leaving only a small amount of stalk on each. 2. Melt the butter in a saucepan. 3. Add the florets and cook gently for about 3 minutes until lightly softened. 4. Add the milk and cook for another 2-3 minutes. 5. Season lightly. 6. Pour in the cream and return to a gentle boil. 7. Partially cover and cook for another 3 minutes until the florets are softened but not pulpy. 8. Tip the mix into a food processor and blend until smooth. 9. It is much easier to get the necessary texture by doing this when the mixture is still hot. 10. If it’s too cold you may still get some lumps. 11. Place little spoonfuls of the puree under each scallop and dot the caper dressing in between for an elegant presentation! 12. Drizzle with the classic vinaigrette.Similar recipes
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Recipe Comments
I made this recipe a week ago, using almost exactly these ingredients. However there are a few very important points to make:
1. If you follow this recipe step-by-step you will need to keep your scallops warm for a long time while making the cauliflower puree. Make the puree first, then keep warm. There’s no way it cooks until soft in the time suggested. It took me 20 minutes until it was ready to go into the blender.
2. I needed much more than 1 tablespoon of milk in the puree. I used about 4 tablespoons.
3. The puree needs to be seasoned while cooking.
4. Cut the scallops in half before cooking for 30 seconds on each side.
5. The proportions of oil and vinegar in the vinaigrette should be 1 part vinegar to 3 parts oil. If you made the vinaigrette as decsribed it would be inedible!
All that said, the end result is heavenly!
