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Seared Harvey Bay Scallops, with Cauliflower Puree and Baby Herbs

Gail's entree recipe from episode 2 of Come Diner with Me Australia



  • 1.

    Roast capsicum under grill until skin blisters

  • 2.

    Chop the cauliflower into small pieces and cook it in the milk with salt to taste until soft (about 5 minutes)

  • 3.

    Drain the milk and puree the cauliflower with the cream. Add most seasoning if required and keep to one side.

  • 4.

    Drizzle the scallops with olive oil, sprinkle with sea salt and a squeeze of lemon juice. Flash fry on both sides for 30 seconds on high heat.

  • 5.

    Remove skin from capsicum and slice into strips.

  • 6.

    Place a few tablespoons of cauliflower puree into each dish, place scallops on top, add capsicum strips and top with baby herbs and chopped chives. Serve immediately

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Andrew Graham

Chardonnay, Pinot Noir and Rose are the best wines to pair with Seared Harvey Bay Scallops, with Cauliflower Puree and Baby Herbs.


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