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Appetizer

Seared Scallops

Plump sea scallops seared until golden, set over a silky cauliflower purée and finished with bright herb oil and delicate microgreens.

Allergens

  • Shellfish
  • Dairy
  • Possible traces of garlic

Recipe

Ingredients

  • 180g scallops
  • 236g cauliflower
  • 27g unsalted butter
  • 21.16g olive oil
  • 7g parsley
  • 7g chives
  • 1g Microgreens
  • 5g Sea salt
  • 1pc egg
  • 5g Black pepper

Method

  1. Blanch cauliflower until tender, then blend with butter and a splash of cooking water into a smooth purée; season well.
  2. Pat scallops very dry and season with salt. Heat a heavy pan until nearly smoking.
  3. Sear scallops in a little oil for 90 seconds per side until deeply golden; rest briefly.
  4. Spoon warm purée onto plates, top with scallops, drizzle herb oil, and finish with microgreens.