Pan Fried Scallops with Caramelised Cauliflower Purée and Cumin Velouté

Ingredients

Contains: milk, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tbsp olive oil
• 1 shallot
• 1 large sprig thyme
• 1 bay leaf
• 90g/3¼oz honey
• 2½ tbsp white wine vinegar
• 15g/½oz salt
• pinch white pepper
• 1 cauliflower
• 50g/2oz butter
• 2 large cauliflowers
• 50g/2oz unsalted butter
• drizzle white truffle oil
• salt and freshly ground black pepper
• 75g/2½oz butter
• 110g/4oz shallots
• 8g cumin
• 250g/9oz button mushrooms
• 500ml/18fl oz fish stock
• 500ml/18fl oz Gewürztraminer wine
• 500ml/18fl oz double cream
• 8 large scallops
• 2 tbsp olive oil
• 1 lemon
• 1 tbsp chopped chives
• 1 tbsp micro herbs
• 1 tbsp white truffle oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cut the 2 large cauliflowers into small florets. Heat 2 tbsp olive oil and 50g butter in a wide pan over medium-high heat, add the florets and fry 10 minutes, turning, until deep golden. Season with salt and black pepper.

2. Add the honey and white wine vinegar to the pan and stir 1 minute. Add a splash of water, cover and simmer over low heat 15 minutes until the cauliflower is very soft.

3. Transfer the cauliflower to a blender with the 50g unsalted butter and blend until silky smooth. Season with salt and a pinch of white pepper, then keep warm.

4. Break the single cauliflower into small florets and blanch in a pan of boiling water 3 minutes. Drain and set aside.

5. Melt the 75g butter in a saucepan over medium heat. Add the 110g shallots and the 1 shallot, finely sliced, with the thyme and bay leaf. Cook gently 8 minutes until soft.

6. Add the sliced button mushrooms and cumin and cook 8 minutes. Pour in the Gewürztraminer and simmer until reduced by about half, around 10 minutes.

7. Add the fish stock and simmer 15 minutes. Stir in the double cream and simmer 5 minutes. Remove the thyme and bay leaf, blend until smooth, pass through a sieve and season with salt and white pepper. Keep warm.

8. Pat the scallops dry and season with salt and pepper. Heat 2 tbsp olive oil in a hot pan and cook scallops 1½ minutes per side until golden and opaque, reaching 145°F (63°C). Finish with lemon zest and a squeeze of juice.

9. Spoon the cauliflower purée onto plates and add the scallops and blanched florets. Pour the velouté around, drizzle with the white truffle oil and a little more, then sprinkle with chives and micro herbs.