Australian House & Garden - - Festive Feating -

Prep and Cook time: 30 mins

Makes 12

1 large slice (15g) very thinly sliced pro­sciutto

1 ta­ble­spoon olive oil

12 scal­lops on the half shell Mi­cro-cress, to serve


60 g but­ter, chopped

2 (50g) es­chalots, chopped

2 cups (200g) chopped cau­li­flower ½ cup (125ml) milk

Pinch hick­ory wood chips


Heat but­ter in a small saucepan over medium heat. Cook es­chalots, stir­ring oc­ca­sion­ally, un­til soft. Add cau­li­flower and milk; sim­mer cov­ered for 8 min­utes or un­til ten­der. Drain cau­li­flower over a bowl. Process cau­li­flower un­til smooth, sea­son to taste. Trans­fer puree to a mi­crowave-safe bowl; cover with plas­tic wrap. Add hick­ory wood chips to the burn cham­ber of the smok­ing gun. Place hose un­der the plas­tic wrap with the open­ing sit­ting above the puree. Seal. Turn the smok­ing gun on to high speed and ig­nite wood chips with a match or gas lighter. Switch to low speed and smoke for a few sec­onds un­til the bowl is filled with a dense smoke. Re­move hose and re­seal plas­tic wrap. Stand 3 min­utes; stir. Re­peat smok­ing process.

Re­move the scal­lops from 12 scal­lops on the half shell. Re­move the roe, if de­sired. Rinse the shells in boil­ing wa­ter; pat dry.

Just be­fore serv­ing, pre­heat oven grill to high heat. Place pro­sciutto on a foil-lined oven tray. Grill pro­sciutto for 1-2 min­utes un­til just start­ing to turn golden. Turn over and grill other side un­til golden and crisp.

Pre­heat a large fry­ing pan over high heat un­til very hot. Pat scal­lops dry with pa­per towel. Sea­son. Heat pan over high heat. Cook scal­lops for 30-60 sec­onds each side or un­til golden and opaque in the cen­tre.

Re­heat Smoked Cau­li­flower Puree un­til hot; spoon into shells. Top with scal­lops, pro­sciutto and cress. Pep­per to serve. Not suit­able to freeze. But­ter suit­able to mi­crowave. TEST KITCHEN TIP You can pre­pare the recipe to the end of Step 2 a day ahead; keep both re­frig­er­ated.

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