Jump to Main ContentJump to Primary Navigation
Top

Seared scallops with caramelised puree

scallop-hero.jpg
restaurant-hero.jpg
chef-hero.jpg

Many people think of scallops as a special treat that you only really get to eat at a good restaurant. But the head chef of the number one at The Balmoral in Edinburgh, Jeff Bland, thinks otherwise. Here he shows you how to make them at home too, using the very best of local, seasonal ingredients. Paired with filled macaroni and a delicious caramelised cauliflower puree, this dish is ideal to bring a dash of sophistication to a dinner party. Read on to find out how to wow your guests in double quick time...

Ingredients

For the filled macaroni:

  • Fresh long macaroni tubes – pre blanched (as many as you would like depending on appetite)
  • 1 scallop - chopped
  • 2 langoustines - chopped
  • Chopped soft herbs – dill, chervil & chives
  • Lemon Zest & Juice to taste
  • Salt & Pepper

For the caramelised cauliflower puree:

  • 1 cauliflower – cut into medium size pieces
  • 150 gms unsalted butter
  • Double cream
  • Seasoning

For the scallops:

  • 6 hand dived scallops
  • 1 radish - sliced
  • 2 chestnut mushrooms - sliced

Method

For the macaroni:

Step 1: Mix together the chopped scallop, langoustines and herbs to create filling and pipe into the macaroni tubes.

Step 2: Wrap macaroni in cling film and poach for 3 minutes.

Step 3: Cut macaroni into small pieces for serving.

For the caramelised cauliflower puree:

Step 1: Cook butter to a light noisette in a pan and add in cauliflower. Caramelise & cook until tender. Ensure it is well caramelised.

Step 2: Bring double cream to a simmer in a separate pan.

Step 3: Blend cauliflower, and add in enough cream to achieve smooth puree.

Step 4: Season to taste.

For the scallops:

Step 1: Soften the radish & mushroom slices in a pan with a little butter & season.

Step 2: Sear the scallops on both sides in a hot pan until golden, finish with a little butter & lemon Juice.

To plate:

Arrange scallops, filled macaroni and cauliflower puree on the plate to serve.

Related

Afternoon-tea4.jpg

How to create the perfect afternoon tea

mussels-in-guinness.jpg

Recipe: Mussels cooked in Guinness

Latest...

A vanilla ice cream shortage is currently sweeping the UK

But it’s still 99-with-a-flake season!

by Moya Crockett
15 Aug 2017

This mobile artisanal gin bar brings the party straight to your door

Roll up, roll up

by Moya Crockett
14 Aug 2017

We would screw over our friends for free pizza, study says

Well, it is pretty good. Sorry.

by Amy Swales
10 Aug 2017

The gin bauble game just got updated for Christmas 2017

We look forward to trees entirely decorated in things we can eat and drink

by Amy Swales
10 Aug 2017

The untranslatable foreign words all foodies need in their vocabulary

Put down your grief bacon and read this

by Amy Swales
09 Aug 2017

This gin is one of the best in the world – and costs under £10

It keeps topping the polls in industry taste tests, but leaves you change from a tenner

by Amy Swales
27 Jul 2017

These are the UK's best bars for indulging your love of gin

G&T, anyone...?

by Jenny Tregoning
27 Jul 2017

Pink gin has arrived to make our summer 100% better

Our go-to tipple, infused with strawberries, raspberries and redcurrants

by Anna Brech
27 Jul 2017

An espresso martini festival is coming to the UK this summer

All aboard for an homage to the suave and punchy concoction

by Anna Brech
26 Jul 2017

How a 'coffee nap' can supercharge your work day

Brew up the caffeine and then hit snooze

by Anna Brech
26 Jul 2017