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Scallops Grilled with Cauliflower, Feta Cream & Salted Pistachio Nut Crumble

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GRILLED SCALLOPS WITH CAULIFLOWER, FETA CREAM & SALTED PISTACHIO NUT CRUMBLE
(Recipe with the compliments of Adam Swanson, Executive Chef, Zucca Mezze Restaurant, Holdfast Shores)
 
Ingredients:  (Serves 4)
CAULIFLOWER & FETA CREAM
1 Cauliflower
1 ltr Cream
1 cup Milk
100g Butter
200g Goat's milk feta
Fresh Oregano (2 sprigs)
Salt & Ground White Pepper
Method:
1.  Take cauliflower and cut into small pieces, cutting off majority of stem.
2.  Take small saucepan and place cauliflower into it and cover with cream, just covering it.
3.  Add half of the milk and if needed, add remaining later.
4.  Season a little (remembering that the feta is salty, so don't add too much).
5.  Add butter and sprigs of oregano to saucepan.
6.  Place on a low heat and bring to the boil slowly.
7.  Once boiled, allow to simmer until cauliflower is cooked.
8.  Strain liquid (keeping liquid for blending).
9.  Remove any oregano leaf and stalk.
10.  Take a blender, add cauliflower and blend until smooth using excess cream to mix until a smooth consistency (don't over-blend).
11.  Take four cubes of feta and add to cauliflower and pulse through mix (if needed, add extra cube one at a time).
12.  Remove cauliflower and taste for seasoning.  It should be nice and creamy and rich with a feta taste.
13.  Take a sieve and pass through twice.
14.  Place in 1 litre containers and store in fridge.
GRILLING SCALLOPS METHOD:
Take 16 Japanese scallops, roe off, and place on to a tray and season with a little salt and pepper.  Using 2 black cast iron pans, heat them on high heat and add a little dash of olive oil into both.  When smoking, evenly place scallops over pans and reduce heat to medium to high.  Cook for 2 minutes on the first side and then turn.  Cook for a further 2 to 3 minutes.  Once cooked, place on to a tray lined with absorbent towel.
SALTED PISTACHIO NUT CRUMBLE METHOD:
Take 1 cup of pistachio kernels and crush them either in a food processor of with a meat mallet.
Place into a bowl and add a little olive oil and a good pinch of salt.  Mix together.  Check that the nuts aren't too salty.
To plate the dish, take a large scoop of HOT cauliflower cream and spread down the middle of a plate.  Place a small amount of crumble over 4 scallops and place evenly down the cauliflower cream.
To finish, garnish with lightly dressed micro herbs.