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Baked scallops with a pan fried slice and purée of cauliflower, truffle sauce



  • Cauliflower:

  • 1.

    Remove the centre part of the cauliflower and cut into eight slices, 0.5 cm thick

  • 2.

    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

  • 3.

    Place the cooked cauliflower on a towel and remove the remaining water

  • 4.

    Blend the cauliflower with the butter and keep it warm on the side

  • 5.

    Blend the toast together with the beetroot granulate into crumbs

  • Scallops:

  • 1.

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

  • Sauce:

  • 1.

    Reduce the port wine and Madeira by half

  • 2.

    Add the veal jus and diced truffles to the reduction

  • 3.

    If needed, thicken with starch

  • To serve:

  • 1.

    Pan fry the cauliflower slices in butter until firm to bite.

  • 2.

    Season and flour the remaining 4 scallops and pan fry for 2 minutes.

  • 3.

    Pan fry the crumbed scallops in enough 160°C hot oil for 2 minutes.

  • 4.

    Place a spoon of the cauliflower purée on a hot plate.

  • 5.

    Arrange 1 whole and 2 halved scallop on each plate.

  • 6.

    Top with the seared cauliflower and the truffle slices.

  • 7.

    Finish with the truffle sauce.


Courtesy of Dieter Muller at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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Andrew Graham

Chardonnay, Pinot Noir and Pinot Gris are the best wines to pair with Baked scallops with a pan fried slice and purée of cauliflower, truffle sauce.


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