CHEF and blogger Paul James writes for our paper.
PEPLE who know and read not only this column but all of my other social media platforms will know all about my love of hearty home-cooked food.
So this one does seem a little bit arty.
This scallop dish was created with a look back at my trips to Cornwall and particularly Perranporth on the North Atlantic coast.
The unpredictable weather we have been experiencing lately reminds me of visits to the Cornish coast in the late seasons of the year, when the sea batters the harbour walls, the wind and rain lashes against your face as you take a walk across the dunes or pretty country lanes.
You make your way to the local pub with the open fire and friendly voices and occasional songs before you tuck into something warm and satisfying…….okay you can wake up now.
The county of Cornwall has long been associated with Michelin star restaurants and fine dining eateries with other Michelin type awards for value to customers.
So here I’m chancing my arm and definitely out of my comfort zone with this scallop and cauliflower purée dish with some edible flowers (bought from a local store). Please don’t go around picking your own daisies and dandelions!!!
I was hoping for fresh scallops from the local supermarket but all I could get was small frozen ones, which are okay and more affordable.
Visit recipesfrommytravels.com for more on Paul’s blog and recipes.
Seared scallops with cauliflower puree, chargrilled cauliflower and edible flowers
Ingredients
2 fresh scallops (or thaw frozen scallops Completley)
Half a dozen cauliflower florets
300ml full fat milk
Salt and pepper to season
Edible flowers for garnish
Knob of butter
1tbsp of oil
Method
1. Put your cauliflower florets carefully into a pan of milk, bring to the boil and simmer until soft.
2. Add more milk if required during the simmering stage. Season to taste.
3. Once cooled add to the food processor and blend into a smooth purée. Tip back into a small saucepan and gently keep warm.
4. In the meantime slice a couple of florets and chargrill with a small amount of cooking spray.
5. Now for the scallops, make sure they are dry and seasoned with salt and pepper.
6. Heat oil and butter in a non-stick frying pan over medium-high until butter is melted and oil begins to sizzle.
7. Add scallops and cook for 2 to 3 minutes on the first side to get golden sear.
8. Turn the scallops. Baste with butter sauce for another minute or two until scallops get slightly golden.
9. Remove scallops from heat.
10. Serve on a warm plate with edible flowers for garnish.
