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:
- Cut the cauliflower in half and then flatten the out sides off so you have two thick slices.
- Heat a heavy based non-stick pan over a medium heat, add a large knob of butter and allow to start foaming.
- 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.
- Add the lemon thyme and season the cauliflower well with salt.
- 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.
- In a small saucepan reduce the cider, shallots and thyme down to about 10ml and almost completely evaporated.
- Add a tiny splash of water and pull off the heat.
- Whisk in the butter gradually until completely emulsified and season to taste, add a small squeeze of lemon juice to balance the sweetness.
- Pass off the shallots and keep covered in a warm place.
- Heat a non-stick frying pan over a high heat and add a drop of blended olive oil.
- 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.
- Baste the scallops for 30 seconds and finish with a squeeze of lemon juice.
- Remove them from the pan onto kitchen roll.
- Add a small spoon of caviar on top of each scallop, followed by plenty of the cider sauce.
- Garnish with some bok choi shoots and a few slices of Granny Smith apple for freshness.
Recipe kindly supplied by Grove of Narbeth
