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Seared scallops with caramelised puree


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...


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


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.



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