Seared Scallops with Cauliflower Risotto

INGREDIENTS

• 1/2 garlic, crushed
• 1/2 tbs sage chopped
• 1/2 tbs thyme chopped
• 1/4 cauliflower, trimmed and roughly chopped
• 25 gm butter plus 1 tbs
• 50ml double cream
• 6 Pacific West Scallops Roe off
• olive oil

INSTRUCTIONS

For the seared scallops with cauliflower risotto

Put the cauliflower in a food processor and pulse until it looks like rice.

Heat 1 tbsp butter and 1 tsp oil in a non-stick frying pan and heat until the butter starts to foam. Add the garlic, sage and thyme and fry for a minute, then add the cauliflower. Stir-fry for 6-8 minutes until tender. Add the cream, and simmer for few minutes until it thickens slightly, and coats the cauliflower grains. Remove from the heat, cover the pan and keep warm while you fry the scallops.

In a small saucepan, heat the 25 gm of butter on a medium heat until melted. Keep heating the butter, whisking all the time, until it starts to smell nutty, and the milk solids turn a light brown. Pour into a heatproof bowl to ensure the brown butter doesn’t burn.

Score the scallops on each side and pat the scallops dry with kitchen paper, and season with a pinch of fine salt. Heat another 1 tbsp butter and 1 tsp oil in a cast iron pan or griddle on a high heat, until foaming, and fry the scallops for 1-2 minutes on each side until they have a slight golden coating and the score marks begin to open.

Plate the cauliflower risotto. Top with the scallops and spoon over the brown butter to serve.