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Hand Dived Sea Scallops Roasted with Spices, Golden Raisin Purée and Cauliflower Beignets

Hand Dived Sea Scallops Roasted with Spices, Golden Raisin Purée and Cauliflower Beignets recipe, brought to you by MiNDFOOD.

Hand Dived Sea Scallops Roasted with Spices, Golden Raisin Purée and Cauliflower Beignets

12 scallops

1 pinch sea salt and black pepper

3 tbsp olive oil

For the Caulifower Purée:

1 cauliflower head

400ml double cream

1 pinch sea salt and black pepper

For the Spice Mix:

1 tsp pink peppercorns

1 tsp Sarawak peppercorns

1 tsp white peppercorns

1 tsp Szechuan peppercorns

For the Golden Raisin Purée:

500g Golden Raisins

Cold water to cover

For the Beignet Batter:

150ml beer

150ml Perrier

125g pasta flour

30g corn flower

½ teaspoon curry powder

Salt and pepper

1 Blend the spice mix in a food processor or coffee grinder to a fine powder.

2 Chop the cauliflower into florents and cook with the cream, salt and pepper until tender. Purée in blender until smooth.

3 Place the raisins in a pan, cover with water and simmer until tender. Puree in a blender until smooth, pass through a fine sieve. Season to taste with spice mix.

4 Season the scallops with salt and fry in a hot pan with the olive oil.

5 Serve 3 scallops per plate. Drizzle a line of the cauliflower and raisin puree on the plate. Garnish with a few cauliflower beignets (method below).



Beignets:



1

Break the head of a cauliflower down into thumb nail size fleurettes, blanch until 2/3 cooked and then keep until ready to fry.



2

Lightly flour and then dip in beignet batter, fry until golden brown.

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