Tommy & Rach’s Rottnest Scallops.
INGREDIENTS
Serves: 4.
12 Rottnest Island Scallops on the half shell
Pink rock salt, to serve
Finely chopped chives to garnish
White Puree
230g cauliflower florets
125ml thickened cream
75g cannellini beans, rinsed, drained
1 tbs butter
1/2 lemon, juiced
Tarragon & Miso Butter
100g butter, chopped
2 tsp red miso paste
2 tsp lemon juice
2 tsp finely chopped tarragon
METHOD
Method
1. Remove scallops from their shells and reserve four of the shells to serve. Trim away roe from scallop if desired. Refrigerate scallops until required.
2. Sprinkle a little rock salt on each serving plate and top with a scallop shell ready for serving.
3. To make white puree, place cauliflower and cream in a small saucepan over medium heat. Cook, covered, stirring occasionally, for about 15 minutes or until cauliflower is soft, adding the beans for the last five minutes of cooking.
4. Strain and set cream aside. Return cauliflower and beans to same saucepan. Add butter and juice. Using a stick blender, blend mixture, adding enough of the reserved cream to form a soft smooth puree. Season. Pass through a fine sieve.
5. To make tarragon and miso butter, melt the butter in a small saucepan over low heat. Add remaining ingredients and stir with a wooden spoon until melted and combined. Season. Remove from heat and set aside.
6. Season scallops. Heat a large non-stick lightly greased frying pan until very hot. Add scallops and cook for 1 minute. Turn and cook for a further 15 seconds, spooning over a little of the miso butter.
7. Divide white puree among scallop shells and top with scallops. Drizzle with miso butter and garnish with chives.
Tips
The white puree is also great with grilled chicken, steak or vegetables.
Scallops lend themselves to quick cooking. If overcooked, they shrivel and become tough. They are cooked as soon as the flesh becomes opaque.
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