Griddled Scallops, Coral Custard, Elderflower and Cauliflower Fritters

Name: Griddled Scallops, Coral Custard, Elderflower and Cauliflower Fritters
Yield: serves 2
Ingredients: 6 scallops with roe; 6 scallops with roe; double cream; 1 tablespoon butter; 100 g/4 oz plain flour; a pinch of salt; 1 teaspoon fast action yeast; 1 egg; 75 ml/3 fl oz warm water; grated zest of half a lemon; 5 cauliflower florets; 50 g/2 oz elderflowers, stripped from their stalks; 1 teaspoon elderflower vinegar; rapeseed or sunflower oil for frying; rapeseed or sunflower oil for frying

Preparation info

serves
2

Difficulty
Medium

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

This is not a dish to do for a crowd unless you have help in the kitchen or a proper deep-fryer. Fritters will not wait; you have to wait for the fritters, but this is an ideal special-occasion dish for two.

Ingredients

Coral Custard

6 scallops with roe
double cream
1 tablespoon butter

Starter
Vegetarian

Method

Look for thick, fresh, diver-caught scallops with firm bright roe. Carefully remove the roes, put them to one side and discard the pad of muscle on the side of the scallop.

Rub the roe through a fine sieve and mix it with an equal volume of double cream. Butter two small dariole moulds and divide the coral cream between them. Tap them on the work-top to release any air bubbles. Place in