Seared scallops with macaroni - Quick and Easy Recipes From Stylist Magazine - Stylist Magazine

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.

Tags: Food Month, recipe

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