Recipe online
nl.fissler.com/Recipe
Pan-Seared Scallops on Lemon Cauliflower Purée from the Ceratal® Evo Frying Pan
- Total Time
- 35 min
- Cooking Time
- 20 min
- Preperation Time
- 15 min
- Yield
- 4 servings
Ingredients
- 1 headcauliflower (approx. 500 g)
- 100 mldouble cream
- 80 gbutter
- 1lemon, juice and finely grated zest
- 200 gsmall cauliflower florets
- 12fresh scallops
- 3 tbspolive oil
- salt
- pepper
- pomegranate seeds
- blood sorrel leaves (or other edible leaves)
Fissler products used
- Ceratal® Evo Comfort Pan
- Original-Profi Collection® Conical Pan without Lid, 20 cm
- Original-Profi Collection® Stew Pot with Metal Lid
Instructions
Step 1 of 7:
Cut the cauliflower into florets and cook in a saucepan of salted water for about 10–12 minutes until tender.
Step 2 of 7:
Drain the cauliflower and place it in a blender. Add double cream, butter, lemon juice and lemon zest. Blend until smooth and velvety. Season to taste with salt and pepper.
Step 3 of 7:
Blanch the small cauliflower florets in boiling salted water for about 3–4 minutes, then plunge them into ice-cold water to preserve their colour.
Step 4 of 7:
Melt the butter in the sauté pan over a medium heat until it turns golden brown and smells nutty. This takes about 3–5 minutes.
Step 5 of 7:
Pat the scallops dry and season with salt and pepper.
Step 6 of 7:
Heat the olive oil in the frying pan. Sear the scallops for approximately 1–2 minutes on each side until golden brown.
Step 7 of 7:
Spoon a generous portion of the lemon cauliflower purée into the centre of each plate. Arrange the seared scallops on top of the purée. Place the blanched cauliflower florets around the purée and drizzle with the brown butter. Garnish with fresh pomegranate seeds and blood sorrel leaves before serving.