toodle.

Pan Fried Scallops with Caramelised Cauliflower Purée and Cumin Velouté

Exquisite scallops paired with smooth cauliflower purée, caramelised florets, and a frothy, spiced cumin velouté for a professional finish.

SeafoodGourmetScallopsDinner PartyCauliflower
Estimated Nutrition
Calories
1205.1
kcal / serving
4820.5 kcal total
Carbs
56.1g
per serving
224.2 g total
Fat
95.5g
per serving
382.1 g total
Protein
29.6g
per serving
118.4 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2.5
tbsp
White Wine Vinegar
Dairy
50
g
Butter
for caramelising florets
50
g
Unsalted Butter
for purée
75
g
Butter
for velouté
500
ml
Double Cream
Fruits
1
piece
Lemon
juice only
Liquids
500
ml
Fish Stock
500
ml
Gewürztraminer Wine
NutsSeeds
1
sprig
Thyme
large
1
piece
Bay Leaf
15
g
Salt
1
pinch
White Peppercorns
8
g
Cumin Seeds
toasted and blitzed
1
tbsp
Chives
chopped
OilsFats
2
tbsp
Olive Oil
for sousing liquid
1
drizzle
White Truffle Oil
2
tbsp
Olive Oil
for frying scallops
1
tbsp
White Truffle Oil
for dressing
Other
90
g
Honey
Seafood
8
piece
Scallops
large
Vegetables
1
piece
Shallot
sliced
1
piece
Cauliflower
cut into florets
2
piece
Cauliflower
large, for purée
110
g
Shallots
finely sliced
250
g
Button Mushrooms
sliced
1
tbsp
Micro Herbs

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16