Seared Scallops With Cauliflower Puree With Walnut Butter Food

SIMPLY SEARED SCALLOPS

Steps:

• Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
• Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.

SEARED SCALLOPS WITH CAULIFLOWER PUREE

Steps:

• Heat the ghee/butter in a large non stick skillet on medium high heat. Add in the garlic and cook for 10 seconds before adding in the cauliflower. Leave the cauliflower to cook for 8 minutes, stirring every few minutes until its golden in colour.
• While the cauliflower is cooking, in another skillet cook 4 strips bacon until crispy. Once the bacon is crisp, chop it into small pieces and set aside. Leave any bacon fat in the pan.
• Once the cauliflower is evenly golden in colour, pour in the almond milk, season with salt and leave to simmer for 10 minutes until all of the liquid has evaporated. Once all of the liquid has evaporated add the cauliflower to a blender and blend until completely smooth. Transfer the puree back to the pan to keep warm while you finish the scallops.
• Pat the scallops dry with a paper towel, season them on both sides with salt and pepper and place them in the skillet with the bacon fat. Leave them to cook on medium high heat for 2 minutes until a golden crust has formed and then flip and cook for another 2 minutes on the other side. Once the scallops are seared on both sides, transfer them to a plate.
• Add the ghee/butter to the pan and once it has melted, pour in the chicken stock and white wine vinegar. Increase the heat to high and leave to simmer for approximately 4 minutes until the sauce has begun to reduce and turns cloudy in colour and then stir in the parsley and pepper.
• Return the scallops to the pan, spoon the sauce overtop and let them rest for just 30 seconds in the pan to heat through. To serve, portion the cauliflower puree between 4 plates, top with the scallops and drizzle the sauce overtop, finally sprinkle the chopped bacon over each plate.

SEARED SCALLOPS WITH CAULIFLOWER PUREE

Steps:

• Bring first 4 ingredients to a boil in a saucepan; cover, reduce heat, and simmer 6 minutes or until potato is tender. Remove from heat. Let stand, uncovered, 10 minutes.
• Heat a large skillet over high heat. Add oil, swirl to coat. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and black pepper. Add scallops to pan; cook 3 minutes on each side.
• Pour cauliflower mixture in a blender. Add 1/2 t salt, butter and cayenne. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth.
• Serve scallops over puree.

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 SEA SCALLOPS

Steps:

• In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
• Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
• Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.