Seared Scallops on Cauliflower Purée
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2
- Category: Main Meals
- Method: Pan-fry
Description
Sweet scallops served on a silky cauliflower purée with crisp fennel and apple salad garnish.
Ingredients
Cauliflower Purée
1 Tbsp (15 ml) olive oil
1 small onion, finely chopped
1 garlic clove, minced
2 sprigs thyme, leaves picked
300 g cauliflower florets
¾ C (180 ml) whipping cream
2 Tbsp (30 ml) butter
Salt and white pepper
Salad
2 baby fennel bulbs
½ apple
1 Tbsp (15 ml) white wine vinegar
1 Tbsp (15 ml) olive oil
Scallops
2 Tbsp (30 ml) olive oil
8 large scallops, patted dry
To Serve
Fresh fennel fronds, picked
Micro herbs
2 lemon wedges
Instructions
Cauliflower Purée
Heat the olive oil in a saucepan over medium heat. Add the onion and cook for 8–10 minutes until soft and lightly golden. Add the garlic and thyme and cook for 1 minute.
Pour in the cream, add the cauliflower, cover and simmer for 10–12 minutes until very tender. Spoon the mixture into a blender, adding only enough of the cooking liquid to start blending. Continue adding a little at a time, blending in-between. Add the butter and season to taste with salt and white pepper.
Salad
Thinly shave the fennel using a vegetable peeler. Cut the apple into fine matchsticks, then finely dice a portion of them for texture. Toss the apple with a little lemon juice to prevent browning, or briefly soak in lemon water. Drain well before plating. Just before serving, toss the fennel and apple with the remaining olive oil and white wine vinegar and season lightly.
Scallops
Heat a frying pan over high heat with enough olive oil to lightly coat the base. Season the scallops with salt and sear for about 2 minutes per side until golden.
To Serve
Spread the cauliflower purée onto plates, top with scallops and add the fennel and apple salad between them. Garnish with dill fronds, micro herbs and serve with lemon wedges.
