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Roasted Celtic Scallops, Cauliflower, Raisins and Capers

Hand-dived scallops served with smooth cauliflower purée, caramelized florets, and a rich butter sauce featuring raisins and capers.

SeafoodAppetiserGourmetScallopsCauliflower
Estimated Nutrition
Calories
569.1
kcal / serving
2845.5 kcal total
Carbs
19.2g
per serving
96.2 g total
Fat
45g
per serving
224.8 g total
Protein
22.5g
per serving
112.4 g total
Cook Time
45
minutes
Serves
5
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tbsp
Icing Sugar
For dusting cauliflower
CondimentsSauces
30
g
Button Capers
Washed and salted
Dairy
500
ml
Full Fat Milk
For boiling cauliflower
30
g
Unsalted Butter
For frying beards
120
g
Unsalted Butter
Whisked into sauce
50
ml
Double Cream
For purée
50
ml
Double Cream
For sauce
Fruits
30
g
Raisins
Water soaked
Liquids
100
ml
Dry White Wine
NutsSeeds
1
piece
Bouquet Garni
15
piece
Chervil
Fresh leaves for decoration
OilsFats
50
ml
Virgin Olive Oil
For frying
Seafood
15
piece
Scallops
Hand-dived if possible, cleaned with beards reserved
Vegetables
1
piece
Cauliflower
Medium sized
30
g
Shallots
Chopped
30
g
Button Mushrooms
Chopped

Method

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