Roasted Scallops/Sauternes & Curry Sauce with Cauliflower

Name: Roasted Scallops/Sauternes & Curry Sauce with Cauliflower
Yield: Serves Four
Ingredients: sea salt & black pepper; olive oil; 1 tbsp mild curry powder; 8 king scallops, 2 per serving, cleaned, roe removed; 75 ml double cream; 150 g salted butter, softened; 150 g button mushrooms, finely sliced; 55 g salted butter; 100 ml Sauternes white wine; 2 large shallots, peeled, finely sliced; 35 g plain flour; 75 g salted butter; 1 medium sized cauliflower; 150 ml double cream; juice of 1 lemon; 300 ml white fish stock

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Cauliflower

1 medium sized cauliflower
75 g salted butter
150 ml

Fish course
Pescatarian
Spicy

Method

To prepare the cauliflower

Remove the outer green leaves and break the white florets into pieces, retaining 8 florets for frying. Melt 75 g butter in a saucepan and add the broken florets, turn the heat down and place a lid on the pan, cook until the cauliflowe