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Baked Scallops

Author: Dieter Muller View other recipes that are: dieter germany michel stars
Coconut & Kaffir Lime Noodle Salad

With a pan fried slice and purée of cauliflower and truffle sauce

Ingredients




  • 8 scallops
  • 1 cauliflower
  • 12 slices of truffle
  • 1 tsp diced truffles
  • 100 ml veal jus
  • 20 ml red port wine
  • 20 ml Madeira
  • 2 slices toast
  • 1 egg
  • 1 tbsp flour
  • 1 knife tip red beetroot granulate
  • 60g butter
  • salt, pepper

 

Method


Method for cauliflower:

  • Remove the centre part of the cauliflower and cut into eight slices, 0.5 cm thick
  • Dice the rest of the cauliflower and steam by 60% steam by 140°C for 16 minutes or alternatively for 10 minutes in boiling saltwater and a splash of lemon juice
  • Place the cooked cauliflower on a towel and remove the remaining water
  • Blend the cauliflower with the butter and keep it warm on the side
  • Blend the toast together with the beetroot granulate into crumbs

Method for scallops:

  • Season four scallops with salt, then turn in flour, then egg and the bread crumbs

Method for sauce:

  • Reduce the port wine and Madeira by half
  • Add the veal jus and diced truffles to the reduction
  • If needed, thicken with starch To serve
  • Pan fry the cauliflower slices in butter until firm to bite.
  • Season and flour the remaining 4 scallops and pan fry for 2 minutes.
  • Pan fry the crumbed scallops in enough 160°C hot oil for 2 minutes.
  • Place a spoon of the cauliflower purée on a hot plate.
  • Arrange 1 whole and 2 halved scallop on each plate.
  • Top with the seared cauliflower and the truffle slices.
  • Finish with the truffle sauce.

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