These lightly crumbed pan-fried scallops served with cauliflower puree drizzled with truffle sauce is the perfect summer weekend lunch.


  • 8 scallops

  • 1 cauliflower

  • 12 slices of truffle

  • 1 tsp diced truffles

  • 100 ml veal jus

  • 20 ml red port wine

  • 20 ml Madeira

  • 2 slices toast

  • 1 egg

  • 1 tbsp flour

  • 1 knife tip red beetroot granulate

  • 60g butter

  • salt, pepper


  • 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 4370kj
  • Fat Total 205g
  • Saturated Fat 87g
  • Protein 560g
  • Carbohydrate 30g
  • Sugar 5g
  • Sodium 7222mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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

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