Scallops, Cauliflower Purée, Chorizo Crumb & Chive Oil

There is something truly wonderful about scallops, perhaps it’s the surprising sweetness of their meat or maybe it’s their delicate texture, either way they are a fantastic treat and worthy of any fine dining menu. A word of caution though, due to their size the biggest and quite frankly the easiest mistake you can make when tackling scallops is overcooking them. Two minutes each side (as a maximum) is all you’ll ever need to ensure they are deliciously succulent, with golden brown sides and a slightly translucent centre.

This recipe is an absolute crowd pleaser and a regular on the menu for my private dining events. For an amuse bouche, you only need one scallop per person or for a starter, I’d recommend three scallops per person.

Ingredients (Serves 12 – Amuse Bouche)

The good news is this recipe is quick to make, relatively cheap and only requires 7 ingredients (plus oil, salt and pepper).

Scallops

• 12 Large Scallops (ideally with their shell to use for presentation when serving)

• 2 Tbsp Olive Oil

• 30g Unsalted Butter

• Salt & Pepper for Seasoning

Cauliflower Purée

• 1 Small Cauliflower

• 40g Unsalted Butter

• 200ml Full Fat Milk

• 200ml Single Cream

• Salt & Pepper for Seasoning

Chorizo Crumb

• 1 Chorizo Ring

Chive Oil

• 1 Bunch of Chives

• 50ml Olive Oil

Method

Prepping Time: 20 minutes, Cooking Time: 25 minutes. Total Time: 45 minutes

1. For the purée, first cut the cauliflower into small florets. Add the butter to a large saucepan on a medium heat, once melted add the cauliflower. Stir regularly for 5 minutes, allowing the florets to turn a light golden colour.

2. Pour the cream and milk into the pan and bring to the boil, then turn down to a low to medium heat and cover with a lid. Continue to let simmer for approximately 10 minutes or until the cauliflower is soft.

3. Whilst the cauliflower is cooking, peel the skin from the chorizo and finely dice. Heat a frying pan on a medium to high heat and add the chorizo. This should only take a few minutes, remove from the heat when the chorizo is crispy. Discard the oil and spoon the chorizo onto a plate lined with kitchen roll to remove any excess oil.

4. To make the chive oil, first pop the olive oil into the fridge whilst you get the chives ready. Place the chives into a large bowl and pour over boiling water. Leave to sit in the bowl for 10 to 20 seconds, then carefully remove the chives from the boiling water and immediately place into a bowl of ice-cold water. It is essential you do not skip this step, as it will ensure the oil retains a vibrant green colour.

5. Squeeze as much liquid from the chives as possible and then press them between two pieces of kitchen paper. Add the chives to a blender with the cooled olive oil and a pinch of salt. Blitz the mixture until it is as smooth as possible, it’s okay if there are still small bits of chives.

6. Place a muslin cloth or oil filter into a funnel and hang it above a container to catch the oil. Then pour the chive mix into the funnel and leave it to sit for a few minutes until you have enough oil and discard the cloth/filter and chive mix. If you do not have a filter, just skip this step.

Top Tip: if you have a squeezy bottle, it makes it much easier to accurately pour the oil when it comes to plating. If not, a teaspoon will work perfectly well.

7. To cook the scallops, add the oil to a pan on a medium to high heat. Once hot, pat the scallops dry and season with salt and pepper and place in the pan for 2 minutes (do not touch them to ensure the bottom turns a perfect golden brown colour).

8. Turn the scallops over, add the butter and cook for a further two minutes (basting the scallops with the melted butter during this time).

9. To plate, use the scallop’s shell or small plate and spoon a large dollop of purée into the middle. Carefully place the scallop into the middle of the purée and sprinkle with the chorizo crumbs. Use a teaspoon to pour over the chive oil in a circular motion and carefully add a few watercress leaves.

Top Tip: place shells on a wooden board and serve as canapes (all you need is a teaspoon to eat them with), or for an amuse bouche, place the shell on a small plate.

If you wanted to serve the scallops as a starter, use a rectangle plate. Spread a dollop or two of the purée in the middle of the plate and place three scallops on top. Sprinkle with the crumb, fresh chives and a squiggle of chive oil. Why not add a chive foam too!

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