Day Boat Scallops With Cauliflower Purree and Truffle Salt
Paired with 2008 Larkmead Tocai Friulano
Serves 2
Ingredients:
6 day boat scallops - cleaned
1/2 small yellow cauliflower - florets
1/2 cup cream
vegetable stock
salt and fresh ground pepper
black truffle salt
butter
Method:
To make puree
Put cauliflower florets in a pan, add cream and enough vegetable stock to cover.
Add salt and pepper to taste and bring to a boil.
Reduce to simmer and cook until cauliflower is soft.
Transfer to blender and puree until smooth and thick – adjust seasoning - set aside.
Scallops
Sauté scallops in a little butter until golden brown.
Allow first side to color golden before flipping them to second side.
Serve puree on base of plate, top with three scallops and a good sprinkle of truffle salt.
Add salt and pepper to taste and bring to a boil.
Reduce to simmer and cook until cauliflower is soft.
Transfer to blender and puree until smooth and thick – adjust seasoning - set aside.
Allow first side to color golden before flipping them to second side.
Serve puree on base of plate, top with three scallops and a good sprinkle of truffle salt.
Set as favorite
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