SEARED SCALLOPS WITH CHORIZO & CAULIFLOWER PUREE RECIPE - (4.3/5)
Provided by shethinksshecancook
Number Of Ingredients 13
Steps:
- Begin the puree by melting the butter in a small sauce pan. Add the onion and shallot, sauté for a few minutes. Next add the apple and cauliflower and sweat off for a further 5 minutes until slightly softened. Add the chicken stock, cover, and simmer on low for 15-20 minutes, or until cooked through. In the mean time make the chorizo dust by adding the finely chopped sausage to a hot non-stick fry pan. When the fat has started to render off, turn the heat down and let them sizzle away until darkened and crispy. Drain on absorbent paper towel and cool, before transferring to a food processor (or pestle and mortar) and pulsing until resembling fine crumbs. When the cauliflower is tender, allow to cool before transferring pot's contents into the jug of a blender. Cover, and puree on high, then low for 1-2 minutes, until smooth. With the motor still running, add the hazelnut meal then drizzle in the oil and the cream. Return to the pot, check seasoning, and reheat. In a non-stick fry pan, heat a little butter until sizzling. Imagine the pan is a clock face and each scallop is a number. Starting at '12' place one scallop, before following with '1', '2', etc. By the time you've worked your way around, the first scallop will be ready to turn, then each one after that. It sounds like a really weird method but if you just throw them all in the pan in any old order, it's easy to forget which one hit the heat first and they can very easily over cook. The scallops take roughly 45 seconds each side and should be served with the centre still opaque. Spread a little puree onto each plate, then top with the scallops. Sprinkle over the chorizo dust, garnish with the micro sage and serve.
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Lexi Webb
[email protected]I'm looking for a recipe that's a little more budget-friendly. Do you have any suggestions?
Akpos Orire
[email protected]This recipe is a bit too spicy for me. Can I reduce the amount of chorizo?
Ogundola Omodoyin
[email protected]I'm having trouble finding some of the ingredients for this recipe. Where can I find them?
Orbott A
[email protected]I'm a beginner cook. Is this recipe easy to follow?
Gibrella
[email protected]I'm not sure if I have all of the ingredients for this recipe. Can I substitute some of them?
Gulli Griesmaier
[email protected]This recipe looks delicious! I can't wait to try it.
Amber Sylanski
[email protected]I would love to try this recipe, but I'm allergic to chorizo. Do you think I could substitute another type of sausage?
Belal Niazi
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
Ali Sameh
[email protected]I wasn't a fan of the texture of the cauliflower purée. It was a bit too grainy for my taste.
Rana Ammad
[email protected]I found this recipe to be a bit too complicated. There were a lot of steps and ingredients to keep track of.
Habonimana Dieudonne
[email protected]Meh.
james hadfield
[email protected]This dish was a bit bland for my taste. I would have liked more spice from the chorizo.
Glamazon Jayne
[email protected]Not bad!
Anika Akter
[email protected]The scallops were a bit overcooked for my taste, but the chorizo cauliflower purée was divine! I will definitely be making that again.
Melissa Talarowski
[email protected]I would definitely recommend this recipe to anyone who loves seafood. The scallops were cooked perfectly and the chorizo cauliflower purée was a delicious complement.
Armando Nathan
[email protected]This recipe was easy to follow and the results were impressive. I was able to make a restaurant-quality dish in my own kitchen.
Fakhurnissa Fakhurnissa
[email protected]I'm not a huge fan of cauliflower, but I really enjoyed this dish. The purée was smooth and flavorful and the scallops were cooked perfectly.
Indira Desueza
[email protected]I loved the combination of flavors in this dish. The scallops were sweet and briny, the chorizo was smoky and spicy, and the cauliflower purée was creamy and mild. It all came together perfectly.
destiny alvarez
[email protected]This dish was absolutely delicious! The scallops were perfectly seared and the chorizo cauliflower purée was creamy and flavorful. I would definitely recommend this recipe.
Kuteesa Elizabeth
[email protected]I was a bit skeptical about using cauliflower as a base for a purée, but it turned out amazing! The cauliflower was velvety smooth and had a delicious nutty flavor. The chorizo added a nice smoky and spicy kick. Overall, this dish was a winner!