Melbourne Food & Wine

Celebrating 20 Years with 20 days of eating and drinking - March 2-21

  • M
  • T
  • W
  • T
  • F
  • S
  • S

Search for an event

OR
Search Events

Recipes

Search Recipes by:

Baked Scallops

Coconut & Kaffir Lime Noodle Salad

Chef: Dieter Muller

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

View other recipes that are: dieter germany michel stars

Ingredients and Method

  • 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 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.

Other Suggested Recipes

Roast Salmon

Michael Lambie's roast salmon with fennel puree and shaved fennel salad

View other recipes that are: seafood salmon fish pink

VIEW RECIPE
Hermindas Corn Empanada

By Carlo Cracco show more

Risotto mantecato con olio d'acciuga limone e cacao

View other recipes that are: italian fruit seafood

VIEW RECIPE
recipe placeholder

By Claude Bosi show more

Claude Bosi is the master of mixed marriages; turning unlikely partnerships into natural companions.

View other recipes that are: seafood simple fusion

VIEW RECIPE
recipe placeholder

By Claude Bosi show more

Claude Bosi is the master of mixed marriages; turning unlikely partnerships into natural companions

View other recipes that are: seafood Asian

VIEW RECIPE

More about the chef

Dieter Muller

Dieter Muller is Germany's greatest chef. He was the first German chef to receive four Hauben...

View Profile

More recipes by this star