Admirably

Pan Fried Scallops with Caramelised Cauliflower Purée and Cumin Velouté

Exquisite scallops paired with smooth cauliflower purée, caramelised florets, and a frothy, spiced cumin velouté for a professional finish.

SeafoodGourmetScallopsDinner PartyCauliflower
Estimated Nutrition
Calories
1205.1
kcal / serving
4820.5 kcal total
Carbs
56.1g
per serving
224.2 g total
Fat
95.5g
per serving
382.1 g total
Protein
29.6g
per serving
118.4 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2.5
tbsp
White Wine Vinegar
Dairy
50
g
Butter
for caramelising florets
50
g
Unsalted Butter
for purée
75
g
Butter
for velouté
500
ml
Double Cream
Fruits
1
piece
Lemon
juice only
Liquids
500
ml
Fish Stock
500
ml
Gewürztraminer Wine
NutsSeeds
1
sprig
Thyme
large
1
piece
Bay Leaf
15
g
Salt
1
pinch
White Peppercorn
8
g
Cumin Seed
toasted and blitzed
1
tbsp
Chive
chopped
OilsFats
2
tbsp
Olive Oil
for sousing liquid
1
drizzle
White Truffle Oil
2
tbsp
Olive Oil
for frying scallops
1
tbsp
White Truffle Oil
for dressing
Other
90
g
Honey
Seafood
8
piece
Scallop
large
Vegetables
1
piece
Shallot
sliced
1
piece
Cauliflower
cut into florets
2
piece
Cauliflower
large, for purée
250
g
Button Mushroom
sliced
1
tbsp
Micro Herbs

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
An unhandled error has occurred. Reload 🗙

Rejoining the server...

Rejoin failed... trying again in seconds.

Failed to rejoin.
Please retry or reload the page.

The session has been paused by the server.

Failed to resume the session.
Please retry or reload the page.