Scallop Bon Bon
8 scallops
1 bunch chinese spinach leaves, washed
1 bunch watercress
Cauliflower puree
1 small cauliflower
200ml cream
500ml milk
50g butter
2 pinches Truffle Paddock Salt
To garnish
1 lemon
1/2 teaspoon Truffle Paddock Salt
Ingredients
Method
Cauliflower Puree
Bring a large saucepan of salted water & milk to the boil
Cook the cauliflower heads (the white part of the cauliflower only) until soft.
Drain the heads and transfer to a blender
Blend on high speed until completely smooth
Continue blending on medium speed, add the cream and butter for a minute
Scallop Bon Bon
Bring a medium saucepan of salted water to a rolling boil and prepre an ice bath
Blanche the large spinach leaves for 10 seconds then shock in the ice bath
Slice your scallops into half (long ways, to end up with two circles)
Slice your truffle into thin slices
Put the truffle slices on one side of the scallop, and place the other side of the scallop on top
Wrap each scallop in a spinach leaf. Wrap each tightly in gladwrap prior to cooking (in order to keep together)
Finishing & Presentation
Cook the scallops for 2 minutes in a steamer. Remove the gladwrap.
Leave 4 scallops whole, and cut the other 4 in half, width ways
In a saucepan warm the cauliflower puree
Spoon the puree onto the middle of the plate
Place one whole scallop, and two half scallops on the plate on top of the cauliflower
Arrange the watercress around the edge of the plate, season with sea salt and a dash of olive oil
Grate the lemon zest over the plate to lightly cover it
