Greg Doyle, Grant King, Katrina Kanetani

Roasted Scallops with Cauliflower, Kipfler Potato and Morel Vinaigrette

Name: Roasted Scallops with Cauliflower, Kipfler Potato and Morel Vinaigrette
Yield: Serves 4
Cuisine: Australia
Ingredients: 1 cauliflower head; 1 tablespoon lemon juice; ½ teaspoon truffle oil; 100 ml (3½ fl oz) white chicken stock; 100 ml (3½ fl oz) pouring (whipping) cream; 50 g (1¾ oz) butter; 200 g (7 oz) cauliflower, roughly chopped; 12 large scallops, roe removed; 12 large scallops, roe removed; 1 large kipfler potato; olive oil, for frying; 1 tablespoon crème fraîche; 2 teaspoon extra virgin olive oil; 2 dried morels, soaked in 2 tablespoons madeira until rehydrated; 2 dried morels, soaked in 2 tablespoons madeira until rehydrated; 1 small french shallot, peeled and finely diced; 1 teaspoon butter; sea salt and freshly ground black pepper, to taste; sea salt and freshly ground black pepper, to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

1 cauliflower head
1 large kipfler potato
olive oil, for frying
12 large

Oceania
Australia
Sydney
Main course
Starter
Gluten-free

Method

Separate the cauliflower into the stem and florets. Trim the stems into neat 2 mm (1/16 inch) cylinders and blanch them in boiling salted water for 1 minute. Refresh in cold water and drai