This is a fantastic starter or main to serve for friends, it looks and tastes fancy but buts super easy to prepare
Pan seared scallops on a curried cauliflower puree with a grape and red onion vinegarette
Yield: 4
Ingredients:
8 scallops
60g butter
1 lemon, juiced½ head of cauliflower
½ onion, sliced
15ml curry powder
100ml cream
12 grapes, cut in half with seeds removed
½ red onions, finely chopped
45ml white wine vinegar
100ml olive oil
Seasoning
Method:
· In a pot sauté the ½ sliced onion with the curry powder and 30g butter for a few minutes, add the chopped cauliflower and cream, turn to a low heat and allow simmering until cooked and the cream has thickened, place into a blender and blend until smooth.
· Chop the red onion super fine and mix with the halved grapes. In another bowl combine the a splash of lemon juice with the vinegar and seasoning then slowly start adding in the olive oil until it has emulsified. Add the onion and grapes and allow infusing.
· In a smoking hot pan add the butter then sear the scallops on both sides, remove from the heat and serve on the puree and dress with the vinaigrette.
The picture is from http://www.stockfood.com/
