Grilled scallops with cauliflower, ginger, yuzu and lemongrass
Item 1 of 1
Scallops are paired with caramelised cauliflower and a fragrant lemongrass velouté in this simple yet impressive starter from Martin Wishart. The cauliflower is cooked in yuzu, root ginger, lime and chicken stock for an interesting yet perfectly balanced combination of flavours.
First published in 2019
Ingredients
Metric
Imperial
Scallops
- 4 large scallops, shucked and shells reserved
- 20ml of olive oil
- sea salt
cauliflower
- 1 small cauliflower, leaves removed and finely diced
- 1 lime, zested
- 2 tsp yuzu juice
- 5g of root ginger, peeled and finely diced
- 100g of butter
- 50ml of chicken stock
- sea salt
lemongrass sauce
- 1 shallot, finely sliced
- 1 garlic clove, finely sliced
- 200ml of white wine
- 250ml of fish stock
- 250ml of double cream
- 1 lemongrass stalk
- 10g of butter
- sea salt
SAVE RECIPE
Equipment
- Hand blender
Method
1
Start by making the lemongrass velouté. Melt the butter in a large saucepan and add the shallot and garlic. Season and cook until soft but without colour, then add the white wine, bring to the boil and reduce by two-thirds
- 10g of butter
- 1 shallot, finely sliced
- 1 garlic clove, finely sliced
- sea salt
- 200ml of white wine
2
Add the fish stock, bring back to the boil and gently simmer until reduced by one-third
- 250ml of fish stock
3
Add the cream and bring back to the boil, then remove from the heat. Bash the lemongrass stalk with a rolling pin or the back of a knife, then add to the sauce and leave to infuse for 30 minutes
- 250ml of double cream
- 1 lemongrass stalk
4
While the velouté is infusing, prepare the cauliflower. Place a large, wide saucepan over a medium heat and add the butter. Once melted, add the diced cauliflower and lightly season with salt. Cook, stirring constantly, until golden brown
- 100g of butter
- 1 small cauliflower, leaves removed and finely diced
- sea salt
5
Add the stock, yuzu juice, ginger and most of the lime zest (reserve some for garnish) to the cauliflower. Remove from the heat and keep warm
- 50ml of chicken stock
- 2 tsp yuzu juice
- 1 lime, zested
- 5g of root ginger, peeled and finely diced
6
To cook the scallops, preheat a grill to its highest setting. Place each scallop in the bottom half of its shell and brush with the olive oil. Season, then place the shells onto a baking tray and cook for 3–5 minutes, or until cooked
- 4 large scallops, shucked and shells reserved
- 20ml of olive oil
- sea salt
7
To serve, strain the lemongrass velouté through a fine sieve and froth lightly with a hand blender. Top each scallop with a spoonful of the warm cauliflower, then finish with the lemongrass sauce and a little lime zest to garnish
First published in 2019
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2025