Catch of the Day: Pan – Seared Scallops, Roe Créme, Cauliflower Puree

Craving something tasty for dinner this evening? Try this pan-seared scallops recipe that is to die from Head Chef Judy Forde at AJLA Restaurant, Clarinbridge, Galway.

INGREDIENTS

MAKES 2

8 scallops, roe attached

1⁄2 cauliflower

1 garlic clove

1 white onion, medium

100ml fresh cream

Pinch of saffron strands (or ground turmeric) 1 carrot, peeled

130g butter, cubed

50ml white wine

20ml extra virgin olive oil

METHOD

Remove the roe (orange flesh) from the scallops and trim off the muscle gently. Place both the scallops and roe in the fridge to rest.

Prepare the carrot into ribbons by running a vegetable peeler from tip to base. Cook in a deep fat fryer or shallow fry in a very hot pan until crisp. Remove and leave aside on kitchen paper to dry.

Break up the cauliflower into pieces and place into a saucepan of boiling, salted water along with the saffron (or 1 tsp of turmeric) until soft, strain. Add a splash of cream and 30g of butter and using a hand mixer, blend into a creamy puree.

Slice the onion and place along with the white wine and roe into a saucepan to simmer until the wine has almost evaporated. Pour in the remaining cream, about 80ml and continue to simmer. Whisk in the cubes of butter keeping the pan over the low heat. Blend with a hand mixer to a silky texture.

Place a frying pan over a high heat, add the olive oil. Sear each scallop on each side for approximately 1.5 minutes.

Serve and enjoy!

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