Recipes

Spiced Isle of Skye Scallops

Roasted Cauliflower, Lime Brown Butter, Hazelnuts, Capers

Serves 4

12 Isle of Skye scallops, cleaned
Salt to taste
Blackening Spice
50g olive oil
50g butter to saute
160g cauliflower florets, mixed colors, par-roasted
50g butter to saute
100g baby spinach
120g Cauliflower Purée
80g brown butter
40g toasted hazelnuts, halved
20g capers
20g lime segments, diced
Salt and pepper to taste

Blackening Spice
45g paprika
25g cayenne pepper
24g garlic powder
15g onion powder
15g black pepper
5g dried oregano

Mix all spices together.

Spiced Isle of Skye Scallops

Roasted Cauliflower, Lime Brown Butter, Hazelnuts, Capers

Serves 4

12 Isle of Skye scallops, cleaned
Salt to taste
Blackening Spice
50g olive oil
50g butter to saute
160g cauliflower florets, mixed colors, par-roasted
50g butter to saute
100g baby spinach
120g Cauliflower Purée
80g brown butter
40g toasted hazelnuts, halved
20g capers
20g lime segments, diced
Salt and pepper to taste

Blackening Spice
45g paprika
25g cayenne pepper
24g garlic powder
15g onion powder
15g black pepper
5g dried oregano

Mix all spices together.

Cauliflower Purée
1 lb cauliflower, roughly chopped
200ml milk, more as needed
Sea salt to taste
25g brown butter, warm
Salt and white pepper to taste

Add the chopped cauliflower and milk to a sauce pot and season with sea salt. Place a parchment lid on top and cook on medium-high heat until cauliflower is soft, about 10 minutes.

Strain cauliflower and purée in a blender until smooth, adding some of the reserved milk if needed. Gradually blend in the warm brown butter to finish.

Season to taste with salt and white pepper and pass through a chinois.

Method
Season the scallops with salt and dust the top side with the blackening spice. Sear over high heat in the olive oil and finish in the butter to brown.

In a hot skillet, roast the cauliflower florets with butter until golden brown and add the spinach to wilt at the end.

Heat the cauliflower purée.

Warm up the brown butter. Add the hazelnuts to the brown butter, followed by the capers and lime segments. Season to taste with salt and pepper.

To Plate
Spoon three small piles of cauliflower purée on each plate, top with some spinach, and then place a scallop on each pile. Arrange the cauliflower florets around and then finish with the brown butter–lime-hazelnut–capers sauce.