Image not of exact dish.
Ingredients
- 1 medium cauliflower broken into small florets
- 1 lemon shaved into 2 long strips
- 5 sprigs fresh thyme
- 5 jerusalem artichokes peeled and cut on an angle into 3cm x 2cm lengthsSalt and ground white pepper
- 350 mls chicken stock
- 60 grams unsalted butter
- 20 king scallops
- 15 grams parsley chopped
- 15 grams tarragon chopped
- 3 tbsp creme fraiche
Sauce
- 2.5 tbsp olive oil
- 2 tsp allepo chilli flakes or a third of this amount if using normal chilli flakes
- 1.25 tsp ground cumin
- 5 cloves garlic cloves crushed
- 1 green chilli finely chopped and seeds removed
- 1.5 tbsp lemon juice
Instructions
- Put the cauliflower, lemon skin, thyme, artichoke and stock in a medium pan with a quarter-teaspoon of salt. Bring to a boil, turn the heat to medium-high and cook for eight minutes, until the vegetables are just cooked through; add water if needed, so the veg are mostly immersed in liquid. Drain, discard the lemon zest and thyme, and return the cauliflower and artichoke to the pan. Add 20g of the butter, half a teaspoon of salt and a quarter-teaspoon of ground pepper. Roughly mash – you want some texture – and set aside.
- For the sauce, put the oil in a small pan on a medium heat. Add the chilli flakes, cumin, garlic and green chilli, and fry for two minutes, until the garlic is just cooked. Add the lemon juice and take off the heat.
- Pat-dry the scallops with kitchen paper, put them in a small bowl and sprinkle over a quarter-teaspoon of salt. Add some of the remaining butter to a large frying pan and place on a medium-high heat. When the butter starts to foam, add as many scallops as you can fit comfortably in the pan and cook for three minutes in all, turning once, until golden brown and just cooked. Transfer to a warmed dish and repeat with the remaining scallops and butter.
- Return the mash to a medium heat and stir through 10g each of parsley and tarragon, and the creme fraiche. Heat for two minutes, just to warm through.
- Return the sauce to a medium heat, add the remaining tarragon and a tablespoon of water, and cook for a minute, just to warm through.
- Spread the mash out on four plates. Place five scallops on top of each serving and spoon over the sauce. Finish with a sprinkle of parsley and serve.
