Seared Scallops, Cauliflower and Sauce Jacqueline

16 Dec 2011

Get saucy with scallops


12 scallops live in their shells

For the cauliflower puree:
500g cauliflower
250ml full fat milk
250ml cooking cream
100g unsalted butter
1 leek
2 sprigs thyme
2 sprigs parsley
Salt and pepper

For the cauliflower nuggets:
100g cauliflower florets
10g corn flour
Salt and pepper

For the sauce Jacqueline:
1 kg carrot
1 litre chicken stock

For the mimosa dressing:
10g tarragon washed and sanitised
7g garlic, peeled
500ml extra virgin olive oil
300ml sunflower oil
200ml white wine vinegar
30ml lemon juice
Salt and peppercorns to taste
15g pea shoots to garnish
2g chives finely chopped
Salt and pepper to taste

Serves: 4

1. First make the sauce Jacqueline. Peel and grate the carrots and put into a heavy bottomed cooking pot. Fill up and cover with the chicken stock. Bring to the boil and reduce by half. At this point, using a fine mesh strainer, strain the carrots out and discard, and pour the chicken stock back into the pan. Continue to reduce until a syrupy consistency is achieved. Season to taste, remove from the heat and keep at room temperature until needed.
2. Prepare the cauliflower by cleaning away any leaves and discard. Rinse the cauliflower under cold water to remove any loose dirt, but do not soak. Cut into halves and remove the stalk. Cut into smaller florets, put into a pan and pour over the milk and the cream. On a chopping board, tie together the leak with the parsley and thyme to make a ‘bouquet garni’ and add this to the pan. Place on the stove and bring to the boil. Once boiled reduce the heat and simmer away until cooked. Once cooked, remove the cauliflower from the milk and cream mixture and put into a blender. Add just enough of the cooking liquid so the cauliflower blends easily, then slowly add the butter. Keep blending until a smooth consistency is achieved and correct the seasoning.
3. For the cauliflower florets simply take some raw cauliflower and cut into small pieces. Dust in seasoned cornflour and put into a pre-heated frying pan with hot oil or clarified butter. Cook for approximately 3 minutes until crisp, golden and cooked.
4. To make the mimosa dressing simply weigh all ingredients and whisk together in a mixing bowl, then leave to infuse for 48 hours in an airtight container before using.
5. Remove the scallops from their shells and discard the scallop’s innards, or alternatively buy ready-cleaned scallops. Season with a little salt and cook the scallops on both sides giving them a golden colour. While the scallops are cooking, re-heat the puree in a pan over a medium heat and put the cauliflower florets into the oven in a baking tray for 2 minutes to heat them up. Mix the peashoots with some of the finely chopped chives and mimosa dressing. Place the scallops in a row on a plate and put a handful of the peashoots and chives mix on top with some mimosa dressing.

INFO: This recipe is brought to you courtesy of Rivington Grill, Dubai.