Spicy Scallops

Try the melt-in-your-mouth treat from Sense on the Edge made specially for Gourmet readers
Monday , 21 May 2012
Spicy scallops
Spicy scallops
Spicy scallops
Spicy scallops

Spicy Scallops
Serves 2

INGREDIENTS
6 scallops with roe removed
1 Granny Smith apple
1 Golden Delicious apple
300ml apple juice
200g grated cauliflower
400g milk
50 roasted flaked almonds
50 roasted pine nuts
10 pomegranate seeds
Sea salt to taste
20ml grapeseed oil
20ml unsalted butter
Half a lemon

METHOD
1. To make the apple purée: peel and chop the apples, place into a pan together with the apple juice, bring to boil, then blend into a purée and set to one side.
2. For the cauliflower purée: place a saucepan onto medium heat, add 10 ml of the oil into the pan, once hot add the butter together with the cauliflower – add a pinch of salt and stir well. Once the cauliflower is half cooked, add the milk and simmer for 10 minutes. Place the mixture into a blender, blend to a smooth purée and add salt to taste.
3. For the scallops: place a non stick pan with 10ml of the oil and heat to nearly smoking. Once the pan is hot enough, season the scallops with salt and place into the pan. Once golden on one side, add the lemon juice and take the pan off the heat.
To serve: simply place both the apple and cauliflower purée onto the plate, then add the roasted nuts on top, sprinkle the pomegranate seeds and place the scallops on top of the nuts.

Info: Sense on the Edge, Six Senses Zighy Bay is open to inhouse and outside guests with prior reservations. Dinner from Thursday to Saturday, www.sixsenses.com/sixsenseszighybay.

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