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

Comments

Latest...

10 cocktail recipes inspired by iconic women authors

Intoxicating recipes and feminist literary history: a winning combination.

by Moya Crockett
22 Mar 2017

This London restaurant has launched an ice cream breakfast menu

Our childhood dreams have come true.

by Hayley Spencer
21 Mar 2017

Forget chocolate: this Easter, it's all about the cheese egg

Why has no one thought of this before?

by Hayley Spencer
21 Mar 2017

These salad cakes are the most beautiful way to eat your greens

And pinks, and purples...

by Moya Crockett
16 Mar 2017

An insider's guide to the London bars you might not know about

Bartenders reveal your new favourite drinking dens

by Amy Swales
15 Mar 2017

Gin fans, get ready: the UK's first ever gin cruise is coming

All aboard

by Sarah Biddlecombe
15 Mar 2017

Viral cooking hack shows entirely new way to cook pasta

Pasta purists, look away now...

13 Mar 2017

Chocolate hummus exists, and we don’t know how to feel

Calling all foodies

by Kayleigh Dray
08 Mar 2017

Science says drinking this beverage will help you concentrate

Any excuse

08 Mar 2017

Mary Berry’s spaghetti bolognese recipe has left people horrified

The shock and outrage was palpable on Twitter

by Kayleigh Dray
07 Mar 2017