Roast Scallops, Cauliflower Cream, Pickled Apple and Hazelnuts recipe

Roast Scallops, Cauliflower Cream, Pickled Apple and Hazelnuts recipe

James Parsons’ Roast scallops, cauliflower cream, pickled apple and hazelnuts


Preparation method

1. Peel and poach the apple in red wine & pickling spice with a little sugar, puree until smooth, then allow to cool.

2. Cook the cauliflower in salted water until very soft, drain and then puree with a little cream and a little of the cooking water, keep warm.

3. Put a non-stick pan over a high heat, add a little oil, salt the scallops on one side with fleur de sel salt, and place in the pan salt side down, cook for 40 seconds, turn over and cook for a further 40 seconds, remove from the pan onto a side plate.


Presentation

1. On two clean plates, put on a streak of cauliflower cream.

2. Next to the cauliflower cream, put a streak of the pickled apple puree and scatter the hazelnuts between the plates.

3. Dress your leaves with a little rape seed oil and place at the thin end of the streaks of puree, arrange the scallops as you like.

Serves

Two people (two portions worth)


Ingredients

  • 10 scallops - without the roe and clean.
  • 1 granny apple.
  • 2 florets of cauliflower.
  • 1 dash of cream.
  • 1 small handful of roast hazelnut roughly chopped.
  • Mini cress & lettuce leaves.
  • Rape seed oil.
  • Red wine.
  • Pickling spice.
  • A pinch of sugar.
  • A pinch of table salt.
  • A sprinkling of fleur de sel sea salt – if not available, table salt will do.

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