Seared Scallops with Cauliflower Puree

Nestlé Golden Chef's Hat Award 2018 National Finalists Entree Recipe.
  • 4 portions

Ingredients

Ingredients

Unit

Quantity

Scallops

Per

20

Cauliflower

Head

1

Radish

Per

4

Preserved lemon

Grams

5

MAGGI Taste of Asia Chilli Garlic Paste

Mls

200

Cream

mls

600

Onion

Per

1

Garlic Cloves

Cloves

4

White wine vinegar

Mls

100

Lemon

Per

1

Sugar

Grams

200

water

Mls

200

Method

  1. Clean and Sanitise benches.
  2. Mise en Place.
  3. Clean and Sanitise benches.
  4. Pan fry onion and garlic, add cauliflower then deglaze with water and let simmer.
  5. Drain and then add 200mls cream to the cauliflower and then puree.
  6. Make a pickling liquid.
  7. Add slice radish to the liquid and let sit until plating.
  8. Combine 300mls of cream to the chilli garlic sauce, and then add to the creaming canister
  9. Sear scallops
  10. Plate.
  11. Clean and pack down for the next course.