Sea scal­lops with cau­li­flower purée and capers

Food and Travel (UK) - - Contents -

SERVES 4

1 navel or­ange

1 cau­li­flower

90g un­salted but­ter

20 large sea scal­lops

1tbsp ex­tra vir­gin olive oil

80ml chicken stock

2tbsp white wine

2tbsp capers, drained hand­ful flat-leaf parsley leaves Grate the zest from the or­ange and set aside. Us­ing a knife, slice the top and bot­tom off the or­ange then fol­low the curve of the fruit to re­move all the peel and white pith. Work­ing over a bowl, slice be­tween the mem­branes to sep­a­rate the or­ange seg­ments. Cut each seg­ment into a few pieces and set aside in the bowl.

Bring a pan of salted water to the boil. Break the cau­li­flower into flo­rets then add them to the water. Cook un­til ten­der to the point of a knife, about 10 min­utes. Try not to over­cook or the purée will be gelati­nous in­stead of smooth. Drain and then purée in a blender or food pro­ces­sor with half the but­ter. Keep warm.

Pat the scal­lops dry with kitchen pa­per. Sea­son with sea salt and pep­per. In a large fry­ing pan, heat 30g of the but­ter with the olive oil. When it starts to foam, swirl the pan un­til it turns light brown. Add the scal­lops and sear on each side un­til browned and barely cooked, about 3-4 min­utes.

Mean­while, in a small pan, bring the chicken stock to the boil over a high heat. Add the wine and con­tinue to boil for a few min­utes. Re­move from the heat and swirl in the re­main­ing but­ter, capers, or­ange seg­ments and juice.

Spoon the cau­li­flower purée into shal­low bowls and top with the scal­lops. Pour the ca­per sauce on top and around the scal­lops. Sprin­kle over the or­ange zest and parsley and serve im­me­di­ately.

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