Name: Baked Queen Scallops, Cauliflower, Brioche And Herb Crust Recipe
Total time: 15 min
Yield: 2
Cuisine: Italian

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How to make Baked Queen Scallops, Cauliflower, Brioche And Herb Crust Recipe

Kitchen Nine

Crawler

Italian

Small head of cauliflower,  broken into florets

Milk

Bay leaf

Double cream

Juice And Zest Lemon

1 store bought brioche loaf

Flat Leaf Parsley

Lemons,  Zested

Olive oil

Grated Parmesan

Softened butter

Cloves of garlic

Parsley

Lemon,  Zested

For the garlic butter, beat the butter by hand in a bowl, add parsley, garlic and lemon zest. Combine completely.

step 1

Roll out a piece of glad wrap and place the soft butter on top, roll into a sausage shape and chill in the fridge over night.

step 2

For the brioche crumb, remove crust from brioche, blitz in blender until there are fine bread crumbs, transfer to tray with parchment paper and allow to dry out overnight.

step 3

Finely chop parsley and add all dry ingredients into the blender, combine ingredients with two pulses, then drizzle olive oil till mix combines (not wet though).

step 4

Remove and keep in air tight container until use.

step 5

For the cauliflower puree, in a heavy based pan, submerge cauliflower in milk. Top up with water if you need. Bring to the boil, simmer until the cauliflower is tender and cooked through. Strain cauliflower, discard milk.

step 6

Add cooked cauliflower back into the pan and add cream. Bring back to the boil.

step 7

Blend until smooth and glossy and add fine sea salt, lemon juice and lemon zest to taste.

step 8

Place a tea spoon of cauliflower puree onto the base of each shell, place two queen scallops (or 1 small king scallop) on top of the puree.

step 9

Top with a thin sliver of garlic butter and a pinch of pink salt, then add a table spoon of brioche crumb.

step 10

Bake at 180 c for 4 minutes if they are queen scallops (5 minutes for king scallops).

step 11

Serve with a lemon wedge and fresh watercress, shallots, capers and shaved radish salad.

step 12