Scallops and cauliflower are often paired, but this scallop recipe from Matthew Tomkinson adds crunchy fresh salad to balance the rich and soft textures of the scallops. Coriander cress is a micro-leaved variety of the herb. If you can’t find it then just pick off a few young leaves from a larger plant.
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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 tbsp of water
42ml of double cream
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
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
2 tbsp of ras el hanout
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
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