serves
2
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 100 g cauliflower florets
- 10 g butter
- 50 ml milk
- salt and freshly ground black pepper
- ½ lemon, juiced
- 2 tbsp olive oil
- 2 tbsp roasted hazelnut pieces
- 1 tsp thinly sliced tarragon
- ½ tsp vegetable oil
- 200 g scallops
Instructions
Steam the cauliflower until tender. Place in a blender with the butter, milk and a little salt and pepper and puree until smooth. Set aside and keep warm.
Place the lemon juice, olive oil, hazelnuts and tarragon in a large bowl and season with a little salt and pepper.
Heat the vegetable oil in a large hot non-stick frying pan over high heat. When the pan is very hot, cook the scallops for about 20 seconds on each side or until golden. Be careful not to overcrowd the pan or the scallops will stew instead of pan-fry. You may need to do this in 2 batches. Add the scallops to the bowl with the hazelnuts and toss gently to combine.
Spread the cauliflower purée onto 2 plates and top with the scallops and dressing. Serve immediately.
Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Food preparation by Alice Storey. Creative concept by Lou Fay.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
