Smooth truffle sauce cauliflower puree, paired with tender and flavorful scallops, served alongside crispy basil-infused focaccia bread. Treating yourself to this homemade brunch on a holiday is truly a delightful experience!
Scallops are a great choice for Western-style dishes, not only rich in protein but also light on the stomach even when eaten in larger quantities. Once you’ve mastered the technique of cooking scallops, you’ll find them quite easy to handle. Here are the three steps for preparing scallops:
Thawing: Thaw frozen scallops overnight in the refrigerator.
Drying: The next day, before cooking, pat the scallops dry thoroughly with kitchen paper towels. For best results, you can pat them dry an hour beforehand if time permits.
Cooking: Sear the scallops over high heat for several seconds to 3 minutes per side (see chart below). This ensures they develop a crispy exterior while remaining tender inside.
Scallop Size | 5S | 4S | 3S | 2S | S | M | L | 2L |
Cooking Time (each Size) | 20sec | 25sec | 30sec | 40sec | 50sec | 1min | 1:30'' | 2min |
For smooth and creamy cauliflower puree, the secret is to add a suitable amount of heavy cream (though milk can work too, I find heavy cream gives a richer texture ideal for pureeing), and a pinch of salt to enhance the cauliflower's flavour. Enjoy it with basil-infused olive oil drizzled on French bread and a cup of coffee—it's the perfect reward after a full week of work.
Ingredients (serve 2）
Cauliflower Puree & Wilted Spinach
Cauliflower | ½ Bulb |
|---|---|
Heavy Cream | 150ml |
Salt | 1 tsp |
Truffle Paste | 2 tsp |
Baby Spinach | 30g |
Garlic | 2 cloves |
Seared Scallops
Scallops | 6 pcs |
|---|---|
Sea Salt | to taste |
Ground Black Pepper | 1 pinch |
Basil Oil & Baguette
Baguette | 4-6 pcs |
|---|---|
Extra Virgin Olive Oil | 1 tbsp |
Basil Leaves | 10pcs |
Steps
1.
Cut the cauliflower into florets and wash them; thaw the scallops overnight and pat them dry thoroughly; peel and chop the garlic; mix the basil leaves with 1 tablespoon of olive oil and set aside.
2.
Bring a pot of water to a boil, add the cauliflower and boil for 8 minutes.
3.
Drain the cauliflower and transfer to a blender. Add salt and cream, then blend until smooth.
4.
Mix the cauliflower puree with truffle sauce until well combined. Set aside.
5.
Heat a pan over high heat, add a little olive oil, then add the scallops. Fry according to size (based on the table, fry each side of S size scallops for 1 minute and 30 seconds). Sprinkle with salt and black pepper on both sides while frying. Once done, remove and set aside.
6.
In the same pan, add a little more olive oil, sauté the garlic until fragrant, then add the spinach and cook until softened. Remove from heat and set aside.
7.
Plating: Take a deep bowl, spoon the truffle cauliflower puree into it. Arrange 3 scallops on top, scatter some spinach in the middle, and add a little extra truffle sauce for garnish. Brush the basil oil onto the French bread slices and serve alongside.
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