Hand Dived Scallops

Hand Dived Scallops, butter roasted cauliflower, Exmoor caviar, cider butter sauce

Serves: 2

Ingredients

• 6 medium to large hand dived scallops
• 1 lemon
• 1 large sprig of lemon thyme
• 1 small cauliflower
• Butter for roasting
• 100ml dry cider
• 30g sliced shallot
• 1 small sprig of thyme
• 80g unsalted butter, diced
• 1 Granny Smith apple
• Bok choi cress/shoots
• 1 tin of Exmoor caviar

Method:

1. Cut the cauliflower in half and then flatten the out sides off so you have two thick slices.
2. Heat a heavy based non-stick pan over a medium heat, add a large knob of butter and allow to start foaming.
3. Add the cauliflower flat side down and reduce the heat slightly so as not to burn the butter. The idea is to control the heat to keep it beurre noisette.
4. Add the lemon thyme and season the cauliflower well with salt.
5. Allow to colour a deep golden brown on each side, by that time it will be cooked through and soft. Drain onto kitchen roll and keep warm.
6. In a small saucepan reduce the cider, shallots and thyme down to about 10ml and almost completely evaporated.
7. Add a tiny splash of water and pull off the heat.
8. Whisk in the butter gradually until completely emulsified and season to taste, add a small squeeze of lemon juice to balance the sweetness.
9. Pass off the shallots and keep covered in a warm place.
10. Heat a non-stick frying pan over a high heat and add a drop of blended olive oil.
11. Season the scallops well and add the flat side down into the pan. Be sure to get a nice golden colour on this side, flip over, add a small knob of butter and allow to foam, but not burn.
12. Baste the scallops for 30 seconds and finish with a squeeze of lemon juice.
13. Remove them from the pan onto kitchen roll.
14. Add a small spoon of caviar on top of each scallop, followed by plenty of the cider sauce.
15. Garnish with some bok choi shoots and a few slices of Granny Smith apple for freshness.

Recipe kindly supplied by Grove of Narbeth

Share this page