Truffle Scallop Bon Bon with Cauliflower Puree

Romu Oudeya Serves 4

Ingredients

Scallop Bon Bon

8 scallops

1 bunch chinese spinach leaves, washed 

1 bunch watercress

Cauliflower puree 

1 small cauliflower

200ml cream

500ml milk

50g butter

2 pinches Truffle Paddock Salt

To garnish

1 lemon

1/2 teaspoon Truffle Paddock Salt

Method

Cauliflower Puree 

Bring a large saucepan of salted water & milk to the boil

Cook the cauliflower heads (the white part of the cauliflower only) until soft.

Drain the heads and transfer to a blender

Blend on high speed until completely smooth

Continue blending on medium speed, add the cream and butter for a minute

Scallop Bon Bon

Bring a medium saucepan of salted water to a rolling boil and prepre an ice bath

Blanche the large spinach leaves for 10 seconds then shock in the ice bath

Slice your scallops into half  (long ways, to end up with two circles)

Slice your truffle into thin slices

Put the truffle slices on one side of the scallop, and place the other side of the scallop on top

Wrap each scallop in a spinach leaf. Wrap each tightly in gladwrap prior to cooking (in order to keep together)

Finishing & Presentation

Cook the scallops for 2 minutes in a steamer. Remove the gladwrap. 

Leave 4 scallops whole, and cut the other 4 in half, width ways

In a saucepan warm the cauliflower puree

Spoon the puree onto the middle of the plate

Place one whole scallop, and two half scallops on the plate on top of the cauliflower    

Arrange the watercress around the edge of the plate, season with sea salt and a dash of olive oil

Grate the lemon zest over the plate to lightly cover it

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Ennis Rowland-Wood
Seafood and fresh truffle pair beautifully in this classic Parisian dish

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