Name: Roast Scallops with Cauliflower Cream, Sherry Caramel and Black Pepper Oil
Cuisine: United Kingdom
Ingredients: 5 tbsp dry sherry vinegar; salt and freshly ground white pepper; 250 g / 9 oz caster sugar; 100 ml / 3½ fl oz dry sherry; 100 ml / 3½ fl oz whipping cream; 100 ml / 3½ fl oz milk; a little olive oil; 12 large scallops; lemon juice; 500 g / 1 lb 2 oz cauliflower florets; 100 ml / 3½ fl oz olive oil; 10 black peppercorns, cracked; 1 sprig of thyme

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

a little olive oil
12 large scallops
salt and freshly ground white pepper

Method

Make the Cauliflower Cream: cook the cauliflower in the milk in a covered pan. When soft, drain through a colander and place in blender or food processor. Bring the cream to the boil, add to the cauliflower and blend to a purée. Pass through a fine sieve, season and refrigerate until needed.
Make the Black Pepper Oil: warm all the ingredients together gently in

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Roast Scallops with Cauliflower Cream, Sherry Caramel and Black Pepper Oil

Ingredients

Method

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