Sea Scallops and Cauliflower Puree - Chef Recipe by Andy Gray.

Ingredients

4 scallops
20g crisp pancetta
2g butter
Finely chopped chives

Cauliflower purée:

200mL cream
200mL milk
1 whole cauliflower
20mL truffle oil
Salt and pepper to taste

Beurre noisette:

500g butter
Zest and juice of one lemon
1 red onion, diced
100g shaved Cauliflower for crumb
Pinch of pine nuts
Salt and pepper to taste

Method

Cauliflower purée:

Shave surface of cauliflower to create 100g of ‘crumbs’ for burnt butter sauce.

Heat cream. Roughly chop remaining cauliflower after shaving and add cream and milk.

Cook until tender and strain, keeping liquid aside.

Blend cauliflower while slowly adding reduced cream and truffle oil to correct consistency. Season to taste.

Beurre noisette:

Melt and ‘burn’ butter in a pan to a nutty stage, add squeeze of lemon juice and zest.

Add diced red onion, cauliflower crumbs and pine nuts. Season to taste.

Scallops:

Pre-heat a small pan. Add butter to pan and sear scallops on one side for 1-1 1/2 minutes. Turnover and sear other side for 15 seconds.

Spoon purée into four circles on a plate to form four bases. Place pancetta on two of the bases and then scallops on all four.

Spoon burnt butter sauce over each scallop and finish with chopped chives.

Recipe provided by Wrasse & Roe Seafood Restaurant