Ingredients – Scallops
- Scallops (without roe) – 4-6 per person
- 30g unsalted butter
- Zest & Juice of 1-2 small Limes
- ¼ tsp Chilli Addiction Oil
- Cracked Black Pepper
- Sea Salt
- Proscuitto or Parma Ham (crisped under grill)
- Coriander leaves (for garnish)
- Spicy Passionfruit Reduction (see recipe below)
- Cauliflower Puree (see recipe below)
Marinade – Scallops
Mix Salt, Pepper, Chilli Addiction Oil and Juice of Limes together and pour over scallops. Allow to sit for at least 30-45 minutes. Mix/toss to ensure marinade gets all scallop meat.
Ingredients – Cauliflower puree
- ½ medium cauliflower
- 50-100g unsalted butter
- ¼ tsp Vegeta Stock Powder
- ¼ tsp Cracked Black Pepper
- ¼ – ½ cup full cream milk (half cover cauli)
Method – Cauliflower puree
Chop cauliflower into small pieces, discarding central stalk. Melt butter in frying pan and add cauliflower, mixing well. Cook for about 5 minutes until starts to go slightly translucent. Add milk and simmer for about 35 minutes, will foam slightly, just stir occasionally. Once most liquid has gone and cauliflower is soft, take off heat and puree until smooth. Check seasoning.
Note: Cover with baking paper to stop a skin forming prior to serving.
Ingredients – Reduction
- Pulp of 4-6 passion fruit
- 1 ½ – 2 cups Vegetable stock
- 2 Tablespoons Canadian Maple Syrup
- 1 Teaspoon Chilli Addiction
Method – Reduction & Scallops
In a small saucepan add all ingredients and bring to the boil. Turn heat to low and simmer for approximately 45 mins – 1 hour or until desired thickness for reduction.
Once reduction is made, set aside and grill prosciutto/parma ham till crispy under grill. Place to one side on baking paper whilst you sear the scallops.
Heat large frying pan and melt butter over med-low heat. Remove scallops from marinade and cook for about 2-3 mins each side.
Serving
Place dollops of cauliflower puree on the plate and top each dollop with a scallop. Garnish each scallop with lime zest, drizzle plate with passionfruit reduction, scatter crispy prosciutto and coriander leaves.