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Recipe : ** Grilled Scallops With Cauliflower Purée, Confit Tomatoes And Hazelnut Vinaigrette

Grilled Scallops With Cauliflower Purée, Confit Tomatoes And Hazelnut Vinaigrette
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Course:
Main Dish

Practical information

  • Prep time
    10 min
  • Cooking
    8 h 20
  • Ready in
    8 h 30
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             
 
"Raw or cooked, the ocean fish and shellfish that pervade the country are emblematic of our culinary traditions", says Per. "I use a lot of scallops, especially the ones caught around Tronheim in central Norway. In my opinion, they're the best in the world"
 

Categories

Recipe's Ingredients

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  • 4 large or 6 medium great scallops
  • olive oil
  • juice of 1 lime
  • ½ cauliflower
  • grated nutmeg
  • 4 ripe tomatoes
  • 1 clove of garlic, minced
  • 2 shallots, minced
  • 10 sprigs of fresh thyme
  • a small pinch each of salt and sugar
  • 4 sundried tomatoes, diced
  • 2 tablespoons sherry vinegar
  • 1 tablespoon chopped hazelnuts
  • 150 g butter
  • 100 ml cream
  • 50 ml olive oil
  • 50 ml hazelnut oil
  • 50 ml sunflower oil

  • Recipe preparation steps

  • 1
    Blanch the tomatoes; peel, quarter and seed them. Brush with olive oil and sprinkle with salt and sugar. Place on parchment paper and spread the shallots, garlic and thyme over top. Season again with salt and sugar. Place in a 75°C oven for 6 to 8 hours.
  • 2
    Boil the cauliflower for 7 minutes in salted water, then cook in the cream for 5 minutes. Put the cream and cauliflower into a food processor and blend until smooth. Pass through a sieve. Cook the butter until golden brown and add to the puree. Season to taste with salt and nutmeg. Heat the hazelnuts gently in a warm pan until golden.
  • 3
    Combine the other ingredients for the vinaigrette and add the nuts last.
  • 4
    Slice the scallops crosswise into thirds and sear in a little olive oil in a very hot sauté pan for one minute. Remove and season with lime juice, olive oil and salt.
  • 5
    To serve, arrange three small rounds of cauliflower purée on each serving plate. Top each with a slice of scallop. Arrange the confit tomatoes around the scallops and spoon the hazelnut vinaigrette all around.
  • Ready !