GLUTEN-FREE SEARED SCALLOPS WITH SPECK AND CAULIFLOWER CREAM
This dish of Seared Scallops with Speck and Cauliflower Cream came about after finding some large, very good-looking scallops at the fish market.
As it happened, they were not fresh but frozen, from Canada. But I hoped that if they’d been carefully caught and quickly chilled they might prove just as good as fresh, if not better.
Rolling them in speck then seemed like a good thing to do.
A rosemary bush in the garden that had grown leggy with all the rain provided the skewers - which made the scallops easier to handle in the cooking. And the smell of rosemary as they seared in the pan was a bonus.
A smooth cauliflower cream and a splash of vinaigrette with raisins and capers finished things off, and we had ourselves a classy little entrée that met with approval all round.
We hope you’ll enjoy it too.
Jan
SEARED SCALLOPS WITH SPECK AND CAULIFLOWER CREAM
Serves 10
Scallops
30 scallops, coral and muscle removed (defrosted in the fridge if using frozen scallops)
150 gm speck or prosciutto, thinly sliced
10 stems of rosemary, about 15cm long
20 ml extra virgin olive oil or melted butter
Black pepper
Strip the leaves from the stems of rosemary, leaving a small tuft on the tops for a little flourish. Trim the other ends on a diagonal to create a point.
Pat the scallops dry with paper towel.
Separate the slices of speck or prosciutto and cut them into strips about 3 or 4cm x 15cm.
Place a scallop on the end of a strip and roll it like a wheel to the other end. Turn to stand the scallop on its flat side. Repeat to roll another two scallops in speck. Place them in a line so the ends of the speck are facing each other to keep them secure. Take a stem of rosemary and skewer the 3 scallops carefully together. If necessary, trim the end of the stem leaving about 2cm.
Repeat with remaining scallops and speck. When all skewers are prepared brush the melted butter on one side, grind them with pepper, then turn and repeat on the other side. Cover and refrigerate.
Cauliflower Cream
2 tablespoons extra virgin olive oil
2-3 golden shallots, finely diced
500 gm cauliflower broken into florets, diced
250 ml full-cream milk
100 gm crème fraiche or sour cream
Sea salt and pepper
Add olive oil to a frypan with a lid and heat. Add diced shallots and stir, cooking for 5 minutes until softened.
Add diced cauliflower, toss to mix and coat with oil.
Cover and cook for 20 minutes until softened. Add the milk, reduce the heat if necessary and stir again, cooking until the milk is reduced by half. Allow to cool.
Blend cauliflower with crème fraiche until silky and season to taste. Refrigerate until required.
Vinaigrette
1 tablespoon Dijon mustard
2 tablespoons honey
1 clove garlic, finely minced
60 ml sherry vinegar
Sea salt and pepper
150 ml extra virgin olive oil
2 tablespoons baby capers
½ cup golden raisins, soaked in hot water to plump
Add mustard, honey, garlic, and salt and pepper to a jar and shake to combine. Add oil and shake again. Taste and adjust if necessary. Measure out capers and raisins and set aside.
To Compile
When ready to serve warm cauliflower cream gently.
Dollop a big scoop of cauliflower in the middle of 10 plates. Add capers and raisins to the vinaigrette and drizzle a good amount around the cauliflower, distributing the capers and raisins evenly.
Meanwhile, heat a large frypan (you might need to use 2) to a medium high heat.
Add scallop skewers and sear for 2-3 minutes. Turn and cook for another minute or so, being careful not to overcook.
Top the cauliflower on each plate with a skewer of scallops and serve.
TIP:
The scallops, cauliflower cream and vinaigrette can be prepared well in advance, with just a few minutes needed to warm the cauliflower and sear the scallops before serving. Perfect.