Tag Archives: sun dried tomatoes

Seared scallops with cauliflower-corn puree and sun dried tomato pesto

 

INGREDIENTS:

CAULIFLOWER & SWEET CORN PUREE:

2 baby cauliflowers

2 sweet corn cubs

50 g of unsalted butter

150ml of milk

salt to taste

SUN-DRIED TOMATO PESTO:

100gr of sun-dried tomatoes in oil

50ml of extra virgin olive oil

50gr parmesan cheese (grated)

1 clove of garlic

1 cup of basil leaves

salt & pepper to taste

PICKLED RADISHES:

10 Sliced radishes

A bunch of chopped flat-leaf parsley

1 tbs of extra virgin olive oil

50 ml white wine vinegar

SEARED SCALLOPS:

8 scallops (for 2 people)

olive oil

salt & pepper to taste.

 

PREPARATION:

Let’s start with pickled radishes. Slice the radishes thinly, add white wine vinegar and leave it to pickle for approx 30 min. Just before you serve it , add chopped parsley and olive oil, mixed it through.

Let’s make sun-dried tomato pesto. Add sun-dried tomatoes,  parmesan cheese, 1 garlic clove, basil and salt & pepper. Blend all together at the same time adding olive oil until you reach desired consistency of your pesto.

Now onto cauliflower puree. Heat the pan (griddle pan if available) and cook 2 sweet corn cubs until they slightly chard . Then carefully take the corns off the cub. Leave it to rest. In a mean time cut the cauliflower into smaller pieces so it cooks faster. Heat the pot, add  a little bit of butter and add the cauliflower. Cook it for 4 minutes until they starts to soften then add milk and corn. Bring it to the boil and simmer for about 10 min until cauliflower is fully cooked through and tender to the knife. Take the hand blender (or blender of your choice) and blend it until smooth consistency. If it’s a little too thick add some milk and blend it again.

Lastly –  The scallops. Heat the pan until it starts to smoke, add olive oil . Add a little salt & pepper onto the scallops and transfer them onto the pan. Make sure your pan is smoking hot , otherwise your scallops will cook in it’s own juices and not caramelise. Depending on the size of the scallops cook it for about 20 sec on each side (I like my scallops just a little raw inside). Then transfer them to the plate to rest and start assembling the dish. It’s up to each person taste how they want dish to look.

Bon appetit.:)