Isle of Mull Scallops and Poached Lobster with Cauliflower Purée, Peach, white Truffle and Keylime Coriander Nage

Name: Isle of Mull Scallops and Poached Lobster with Cauliflower Purée, Peach, white Truffle and Keylime Coriander Nage
Yield: Serves 4
Ingredients: 1 bay leaf; 50 ml white chicken stock; 1 tbsp coriander, finely chopped; 8 scallops; 200 g unsalted butter; 1 lime (juice only); 1 sprig fresh rosemary; 5 g sliced garlic; 250 ml sugar stock syrup; 50 g unsalted butter; 1 tbsp lemon juice; ¼ vanilla pod (seeds only); 5 g red amaranth and samphire cress; 1 whole peach; 5 g white truffle; Salt and pepper, to season; 10 ml Noilly Prat; 100 ml lobster bisque; 2 medium size whole Scottish lobster (550-600 g each); 5 g chopped garlic; 50 g mirepoix of vegetables; 300 g cauliflower; Salt and pepper, to taste; 25 ml double cream; 80 ml chicken stock; 80 ml white wine; 5 g garlic, finely chopped; 5 ml extra virgin olive oil; 10 g shallots, finely chopped

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Cauliflower Purée

5 ml extra virgin olive oil
10 g shallots, finely chopped

Starter
Gluten-free

Method

Cauliflower Purée

Heat up a sauté pan, then add the olive oil, when hot add the shallots and garlic, sauté until soft, add the cauliflower and sauté without colouring.
Add the chicken stock, cook for a further 15-20 minutes then strain off the cauliflower mix. Keep the stock for further use.
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