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Spiced diver-caught Scottish scallops

Spiced diver-caught Scottish scallops

Spiced diver-caught Scottish scallops

PT40M

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1
For the cauliflower purée, start by cutting the cauliflower into small florets. Steam or boil them until tender. Place in a blender with the cream and process to a smooth purée. Pass through a fine sieve, season and keep warm
  • 1 cauliflower
  • 1 tbsp of water
  • 42ml of double cream
  • salt
2
To make the cumin velouté, start by finely slicing the onion and then sweat in a little olive oil until translucent. Add the cumin seeds and then the white wine. Boil until almost dry and add the cream and milk. Bring up to a simmer and pass through a fine sieve. Keep warm
  • 2 tbsp of white wine
  • 2 tbsp of cumin seeds
  • 42ml of whipping cream
  • 42ml of milk
  • 1/2 onion
  • olive oil
3
Dry the scallops on kitchen paper and dust with the ras el hanout, and in a hot pan, colour the scallops for one minute on both sides and leave to one side to rest. Season the scallops with salt, a pinch of sugar and a few drops of lemon juice
  • 12 scallops
  • 1/4 lemon
  • salt
  • pepper
  • 2 tbsp of ras el hanout
4
Place a couple of spoons of the cauliflower purée on a warmed plate and top with three of the scallops. Toss the fennel and apple together with a squeeze of lemon and season. Place this on top of the scallops and pour some of the cumin sauce around the outside
  • 1/2 Granny Smith apple
  • 1/2 head fennel
  • salt
  • pepper

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Ingredients

Metric

Imperial

Spiced Scottish scallop recipe

Cumin velouté recipe

Cauliflower purée recipe

To plate

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Spiced diver-caught Scottish scallops

 
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