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Cooking Scallops Succesfully

By Andrew Spear 2011-12-16 10:47:05

Scallop season has arrived and they're looking good at the moment with nice, fat roes and succulent flesh.


Here's a recipe that once again sound a little difficult but it really isn't too hard and will be a big impression on whoever you serve it to.

One thing I have had a major issue with in all the years I have been eating scallops is people overcooking them. Seriously, they only require about one minute each side on the hot plate of your BBQ or in your favourite fry pan with a little oil. All you really want to do is brown them on each side to caramelise the natural sugars in the flash. Also, another tip is to thoroughly dry the scallops before you fry them as this makes the browning process a little quicker and prevents any small explosions when the water hits the hot oil.


BBQ Scallops with Cauliflower Whip

Ingredients
Scallops
2 cups cooked cauliflower
2 soft boiled eggs with the yolk still runny and the shell removed
2 tablespoons butter
1/3 cup vegetable stock
1/3 cup cooking oil
1 Granny Smith apple cut into fine match sticks
Baby mint leaves
Salt and pepper

Method

First make the cauliflower whip by adding the cauliflower, butter, eggs and stock into a blender and blending until smooth. With the blender still running, slowly pour in all the oil. Season with salt and pepper and transfer to a bowl.

For the scallops, dry them thoroughly with a paper towel and season well with salt and pepper. Fire up the Everdure BBQ and add a little oil to the hot plate. When the oil is hot, add the scallops and leave them, without touching them, for one minute before turning and doing the same on the other side. Remove from the heat.

To serve, spoon on some of the cauliflower whip onto a plate and add three or four scallops (or however many you want) on top. Then sprinkle over some of the apple sticks and the mint leaves.

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1 comment

Gary Sullivan

2011-12-16 20:55:18.241344

TO PREVENT SCOLLOPS SPITTING WHEN COOKING PRICK WITH A FORK

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