Scallops with Cauliflower Purée & Hazelnut Dressing

Name: Scallops with Cauliflower Purée & Hazelnut Dressing
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves 4
Ingredients: 1 cauliflower, leaves and stem removed, cut into large florets; 1 tsp hazelnut oil; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 5 mm/¼ in slice of crisp green eating apple, such as Granny Smith, unpeeled, cut into thin strips; 5 mm/¼ in slice of crisp green eating apple, such as Granny Smith, unpeeled, cut into thin strips; 12 scallops, rinsed; 2 tbsp olive oil; 110 g/3¾ oz unsalted butter; ½ tsp finely chopped celery leaves; 1 tsp white balsamic vinegar; 2 tsp extra virgin olive oil

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 5

Appears in

French Countryside Cooking

By Daniel Galmiche

Published 2021

About

This noble shellfish is delicate and sweet, and simply needs sealing briefly in butter and olive oil before serving. Try to find scallops in the shell, but if you can’t, you can use prepared or frozen scallops. The apple lends a fresh crispness to the dish and offers a contrast to the softness of the scallops and the cauliflower purée. Enjoy with a glass of Condrieu or Viognier.

Ingredients

Fish course
Pescatarian
Gluten-free

Ingredients

Method