Seared Scallops with Cauliflower Purée
A luxurious starter that brings out the best in our Wild Irish Scallops
- Serves 2
- Cooking time 15 mins
For the Cauliflower Puree:
- 300 g chopped cauliflower
- 705 ml vegetable stock
- 1 tbsp butter
For the scallops and walnut butter
- 6 Quinlan’s Scallops
- 1 tbsp olive oil
- 3 tbsp butter
- 2 tbsp walnut pieces
To finish the dish
- 1.5 tsp pomegranate arils/seeds – optional
- fresh oregano/parsley – for garnish
For the Cauliflower Purée
- Place the cauliflower and the vegetable stock in a sauce pan then bring to a simmer and cook for 8-12 minutes until the cauliflower is soft.
- Drain the cauliflower well, reserving the cooking liquid.
- Puree the cauliflower using either a handheld immersion blender, food processor or blender. Adding in a little cooking liquid until you have a constancy that you like.
- Season to taste and either divide it up between two covered plates or set aside until needed.
To cook the scallops
- First ensure the scallops are dry by patting them with paper towel to remove any moisture. Then leave them to sit on a sheet of paper towel.
- Place a heavy non-stick fry pan over a medium high heat and add the oil. Let the oil get smoking hot.
- Season the scallops lightly with salt. Then carefully and quickly add the scallops to the fry pan. Do them individually starting at 12 o’clock and working around the outside of the pan.
- Cook the scallops for 90 seconds on one side.
- Turn the heat off under the pan and add the butter and walnuts to the fry pan.
- Use tongs to gently turn each scallop over into the sizzling butter, again starting at 12 o’clock and working around in the same order you added the scallops. (see note 3)
- Once the butter has stopped sizzling, add 3 scallops to each plate and spoon over the walnut butter.
- Garnish with pomegranate arils and chopped oregano/parsley.
- Serve immediately.