Scallops

Scallop, Pineapple, Cauliflower, Chive

 

Scallop with Pineapple, Chive Oil and Caramelised Cauliflower Purée.

Up until about a year ago I was obsessed with scallops – ordering them everywhere I went. But it was all too much of a good thing and I quickly went off them. Flicking back through the pages of Momofuku I stumbled across a dish of raw scallop with dashi and pineapple. Distaste aside, I knew this was the basis of a cracking little canapé.

Fearing I may be throwing myself in at the deep end by serving the scallop raw and with a shortage of dashi, I paired seared scallop with finely diced pineapple, chive oil and a little caramelised cauliflower purée. The slight tartness of the pineapple cutting through the sweetness of the scallop and cauliflower – a little smoked Maldon sea salt perfectly enhances the flavour of the scallop.

When cooked well the scallop is a glorious thing, but consume one which has been under or over cooked and you may well be put off for life. The secret is to sear them in a screaming hot pan to achieve a good crust on the outside, flipping them after only 30 seconds to 1 minute – anything more and you risk them being overdone.

Served in the shell, this makes a fantastic canapé but would scale up well for a starter or main.

Scallops, Pineapple, Cauliflower, Chive
Makes 6 Canapés

Ingredients:
6 Fresh Scallops
1/2 Pineapple Finely Diced
1 Small Bunch Chives
75ml Rapeseed Oil
1 Cauliflower into Florets
25g Butter
50ml Milk
Lemon Juice
Smoked Maldon Sea Salt
White Pepper

Method:

1) To make the cauliflower purée: Par-boil the cauliflower and pat dry. Melt the butter in a large frying pan and sauté the cauliflower for 10 minutes or until golden brown. Transfer to a blender and blend with the milk to form a smooth purée. Pass through a fine sieve. Season to taste with salt and a little white pepper and keep warm.

2) To make the chive oil: Combine the chives and rapeseed oil in a small blender or spice grinder. Pulse until smooth and well combined.

3) Heat a little olive oil in a large pan and sear the scallops over a high heat for 30 seconds to 1 minute each side. Meanwhile, combine the chopped pineapple with a little lemon juice.

4) To serve: Place the scallop on top of the cauliflower purée, spooning a little chive oil and chopped pineapple on top and around the scallop. Sprinkle with a little smoked sea salt to finish.

Enjoy!

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6 thoughts on “Scallops

  1. Thank you, The pineapple really works, if it is super sweet (as mine was) the lemon juice helps to balance the acidity stopping it from overpowering the delicate scallop!

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