Roasted Celtic Scallops, Cauliflower, Raisins and Capers
Hand-dived scallops served with smooth cauliflower purée, caramelized florets, and a rich butter sauce featuring raisins and capers.
Estimated Nutrition
Calories
569.1
kcal / serving
2845.5 kcal total
Carbs
19.2g
per serving
96.2 g total
Fat
45g
per serving
224.8 g total
Protein
22.5g
per serving
112.4 g total
Cook Time
45
minutes
Serves
5
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
1
tbsp
Icing Sugar
For dusting cauliflower
CondimentsSauces
30
g
Button Capers
Washed and salted
Dairy
500
ml
Full-Fat Milk
For boiling cauliflower
30
g
Unsalted Butter
For frying beards
120
g
Unsalted Butter
Whisked into sauce
50
ml
Double Cream
For purée
50
ml
Double Cream
For sauce
Fruits
30
g
Raisin
Water soaked
Liquids
100
ml
NutsSeeds
1
piece
15
piece
Chervil
Fresh leaves for decoration
OilsFats
50
ml
Virgin Olive Oil
For frying
Seafood
15
piece
Scallop
Hand-dived if possible, cleaned with beards reserved
Vegetables
Method
1
2
3
4
5
6
7
8
9
10
11
12
13