Pan Fried Scallops With Cauliflower Purée And Chorizo Food

PAN-FRIED SCALLOPS WITH CAULIFLOWER VANILLA PURéE

Steps:

• Put the cauliflower, milk, vanilla pod and its seeds into a small saucepan with a pinch of salt. Cover and simmer for 10 mins until the cauliflower is tender. Drain the cauliflower, reserving the milk and discarding the vanilla pod. Whizz the cauliflower until smooth in a food processor, adding a knob of butter, seasoning and enough reserved milk to make a nice, smooth consistency. This can be made up to a day ahead, then reheated in a pan or microwave.
• Heat oven to 200C/180C fan/gas 6. Cover a baking tray with a sheet of baking paper, lay the pancetta on top and cook for 8-10 mins until crisp. Drain on kitchen paper, drizzle with maple syrup and set aside until serving. 3 Fry the porcini in half the olive oil in a hot pan for about 4 mins until starting to brown. Keep warm.
• Heat the remaining oil and butter in a frying pan and season the scallops. Fry the scallops for 1-1½ mins on each side over a high heat until caramelised. To assemble, spoon the purée onto plates, top with porcini, scallops and pancetta, then sprinkle with chives.

SEARED SCALLOPS WITH CAULIFLOWER PUREE WITH WALNUT BUTTER

Steps:

• Place the cauliflower and the vegetable stock in a sauce pan then bring to a simmer and cook for 8-12 minutes until the cauliflower is soft.
• Drain the cauliflower well, reserving the cooking liquid.
• Puree the cauliflower using either a handheld immersion blender, food processor or blender. Adding in a little cooking liquid until you have a constancy that you like.
• Season to taste and either divide it up between two covered plates or set aside until needed. (see note 2)
• First ensure the scallops are dry by patting them with paper towel to remove any moisture. Then leave them to sit on a sheet of paper towel.
• Place a heavy non-stick fry pan over a medium high heat and add the oil. Let the oil get smoking hot.
• Season the scallops lightly with salt. Then carefully and quickly add the scallops to the fry pan. Do them individually starting at 12 o'clock and working around the outside of the pan.
• Cook the scallops for 90 seconds on one side.
• Turn the heat off under the pan and add the butter and walnuts to the fry pan.
• Use tongs to gently turn each scallop over into the sizzling butter, again starting at 12 o'clock and working around in the same order you added the scallops. (see note 3)
• Once the butter has stopped sizzling, add 3 scallops to each plate and spoon over the walnut butter.
• Garnish with pomegranate arils and chopped oregano/parsley.
• Serve immediately.

SEARED SCALLOPS WITH CHORIZO & CAULIFLOWER PUREE RECIPE - (4.3/5)

Steps:

• Begin the puree by melting the butter in a small sauce pan. Add the onion and shallot, sauté for a few minutes. Next add the apple and cauliflower and sweat off for a further 5 minutes until slightly softened. Add the chicken stock, cover, and simmer on low for 15-20 minutes, or until cooked through. In the mean time make the chorizo dust by adding the finely chopped sausage to a hot non-stick fry pan. When the fat has started to render off, turn the heat down and let them sizzle away until darkened and crispy. Drain on absorbent paper towel and cool, before transferring to a food processor (or pestle and mortar) and pulsing until resembling fine crumbs. When the cauliflower is tender, allow to cool before transferring pot's contents into the jug of a blender. Cover, and puree on high, then low for 1-2 minutes, until smooth. With the motor still running, add the hazelnut meal then drizzle in the oil and the cream. Return to the pot, check seasoning, and reheat. In a non-stick fry pan, heat a little butter until sizzling. Imagine the pan is a clock face and each scallop is a number. Starting at '12' place one scallop, before following with '1', '2', etc. By the time you've worked your way around, the first scallop will be ready to turn, then each one after that. It sounds like a really weird method but if you just throw them all in the pan in any old order, it's easy to forget which one hit the heat first and they can very easily over cook. The scallops take roughly 45 seconds each side and should be served with the centre still opaque. Spread a little puree onto each plate, then top with the scallops. Sprinkle over the chorizo dust, garnish with the micro sage and serve.

PAN-FRIED SCALLOPS WITH CAULIFLOWER PURéE AND CHORIZO

Steps:

• Bring a pot of water to the boil and drop in the cauliflower. Bring to the boil, then drain immediately. This gets rid of some of the unpleasant flavour and whiff from the stalks. Pour over the milk and simmer until the cauliflower is soft - about 10-15 minutes.
• Blitz the cauliflower and milk in a food processor until very smooth, adding the cream to get a smooth purée. Season with salt and pepper to taste. Set aside and keep warm.
• Sauté the chorizo until crispy and remove from the frying pan. Wipe the pan clean.
• Melt the butter in the pan on medium to high heat. When it bubbles and foams, add 12 scallops to the pan, placing them in a clockwise direction around the pan. The first ones will be almost ready to turn (i.e. golden brown) when you have laid the last one down. Turn and cook for another 30 seconds more, then repeat with the second dozen.
• Smear two large tablespoons of purée onto two plates. Add the scallops, then the chorizo. Drizzle on olive oil and sprinkle over parsley.

PAN-FRIED SCALLOPS WITH PARSNIP PURéE & PANCETTA CRUMBS

Steps:

• To make the pancetta crumbs (which you can do up to a day ahead), set a large frying pan over a medium heat. Add the pancetta and sizzle for 5 mins, turning, until coloured. Sprinkle the breadcrumbs into the pan and continue frying and stirring until browned and crisp. Blitz the mixture in a food processor to fine crumbs. Mix in the thyme and store in an airtight container if making ahead.
• To make the parsnip purée, tip the parsnips into a small saucepan with the milk and some seasoning. Bring to the boil, reduce heat and simmer for 10-15 mins until the parsnips are tender. Purée the mixture in the food processor, then add the butter. Rub through a fine sieve into a clean saucepan, ready to reheat.
• Heat the oil in a large frying pan over a high heat. Season the scallops and lay them in a circle around the edge of the pan (see step 1). When the last scallop has been added, leave for 1 min until browned. Then, starting with the first scallop, gently turn (step 2). When all the scallops are cooked, transfer to a warm plate and quickly add the lemon juice to your hot pan, scraping the bottom to form a sauce and adding a splash of water if needed.
• Reheat the parsnip purée, then swipe onto 3 plates (step 3). Top with the scallops, pancetta crumbs and juices from the pan. Serve straight away.