Pan Fried Scallops With Cauliflower Purée And Chorizo Recipes

SEARED SCALLOPS WITH CHORIZO & CAULIFLOWER PUREE RECIPE - (4.3/5)

Seared Scallops with Chorizo & Cauliflower Puree Recipe - (4.3/5) image

Provided by shethinksshecancook

Number Of Ingredients 13

Ingredients

12 Fresh Sea Scallops, without roe
1 Chorizo, (approx. 120g) finely diced
1/2 Head Cauliflower, finely chopped
2 Golden Shallots, finely chopped
3 Cloves Garlic, finely chopped
1 Apple, peeled, cored, chopped
50 g Unsalted Butter
100 ml Chicken Stock
75 ml Double Cream
1-2 tbsp Hazelnut Meal
Truffle Oil (optional)
Sea Salt
Micro Sage

Steps:

Begin the puree by melting the butter in a small sauce pan. Add the onion and shallot, sauté for a few minutes. Next add the apple and cauliflower and sweat off for a further 5 minutes until slightly softened. Add the chicken stock, cover, and simmer on low for 15-20 minutes, or until cooked through. In the mean time make the chorizo dust by adding the finely chopped sausage to a hot non-stick fry pan. When the fat has started to render off, turn the heat down and let them sizzle away until darkened and crispy. Drain on absorbent paper towel and cool, before transferring to a food processor (or pestle and mortar) and pulsing until resembling fine crumbs. When the cauliflower is tender, allow to cool before transferring pot's contents into the jug of a blender. Cover, and puree on high, then low for 1-2 minutes, until smooth. With the motor still running, add the hazelnut meal then drizzle in the oil and the cream. Return to the pot, check seasoning, and reheat. In a non-stick fry pan, heat a little butter until sizzling. Imagine the pan is a clock face and each scallop is a number. Starting at '12' place one scallop, before following with '1', '2', etc. By the time you've worked your way around, the first scallop will be ready to turn, then each one after that. It sounds like a really weird method but if you just throw them all in the pan in any old order, it's easy to forget which one hit the heat first and they can very easily over cook. The scallops take roughly 45 seconds each side and should be served with the centre still opaque. Spread a little puree onto each plate, then top with the scallops. Sprinkle over the chorizo dust, garnish with the micro sage and serve.

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