Orkney Scallops With Peppered Golden Raisin & Cauliflower Purée
 Serve chilled, Fruity and light Fino to cut through the sweetness of the
Purées. For the mixed peppercorns try pink, white, Sarawak and micro green peppercorns for a spicy mix.
Best paired with: Fino, Amontillado
Preparation and cooking Time: 40 minutes, plus 2 hours resting
serves 4
Ingredients
- 1 large head cauliflower, cut into small florets
- 300 ml full fat milk
- 300 ml single cream
- 500 g golden raisins
- 500 g king scallops, halved
- a little mild curry powder
- salt
- 4 tablespoons mixed peppercorns, ground to a powder
- micro-greens, to garnish
Method
put the cauliflower in a pan with the milk and
cream and simmer for 20–30 minutes until
really soft. whiz in a blender until smooth and
season with salt and the pepper mix. keep
warm.
meanwhile put the raisins in a pan with
enough water to cover. bring to the boil and
simmer until they are soft and plump. allow
to cool slightly, then whiz in a blender until
smooth. Season with salt and the pepper mix.
keep warm.
dust the scallops with mild curry powder and
salt. pan-fry in a very hot pan for 30 seconds
on each side.
to serve, arrange the scallops on top of the
cauliflower purée and add the raisin purée to
the plate. garnish with micro-greens.
|
