Seared Scallops With Chorizo Butter, Cauliflower Puree And Pea Shoots: Simply Gourmet
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- เผยแพร่เมื่อ 5 ต.ค. 2024
- The perfect accompaniment to sweet seared scallops is salty chorizo butter and a creamy cauliflower puree. In this episode of Simply Gourmet, chef Rich Harris shows you how to create this brilliant dish which is sure to wow your guests on any occasion!
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Serves: 4
Preparation Time: 20 minutes
Cooking Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Ingredients
12 scallops, roe removed
olive oil
sea salt
white pepper
handful of pea shoots
1 small head of cauliflower
1 ltr whole milk
220 g unsalted butter
180 g cooking chorizo
Step 1: Make The Chorizo Butter
Score your chorizo with a sharp knife and peel off the skin. Roughly tear it apart and place into a saucepan. Add 200 g of butter and turn the heat down to its lowest setting. Leave the mixture to cook for 45 minutes so all the flavour from the chorizo is extracted. After 45 minutes take the pan off the heat and strain the liquid into a bowl through a sieve. Try not to pour in any sediment which might be left at the bottom of the pan. Place the bowl in the fridge for at least an hour for the butter to set.
Step 2: Cook The Cauliflower
Cut the cauliflower head into quarters and remove the core. Roughly chop up the florets and place into your pan. Pour in enough milk to just cover the cauliflower. Give the mixture a stir and then bring up to the boil. Reduce the heat and leave to simmer for about 10 to 15 minutes, until the cauliflower is soft.
Step 3: Make The Puree
Once the cauliflower has cooked, strain off the milk and place it to one side. Put the cauliflower into a liquidizer and pour in a small amount of the reserved cooking milk. Season with white pepper and then blitz the ingredients until smooth. Add a little bit more milk if needed if your purée is too thick and blitz for a few more seconds.
Step 4: Add Butter To You Puree
Once the purée is smooth and has become a bright white colour, add in 25 g of butter. Blitz the purée again to mix in the butter. If you are making the purée in advance, pour it into a bowl, cover in cling film and place it into the fridge. You can then heat it through when you are ready to serve your dish. However, if you want to use the purée straight away pour it back into the pan and place on a low heat while you cook the scallops.
Step 5: Cook The Scallops
Remove the chorizo butter from the fridge. Pour some olive oil into a bowl and add your scallops. Add a large pinch of sea salt and a sprinkle of white pepper and using your hands coat the scallops in the seasoning. To ensure your scallops cook evenly add them to a frying pan on a medium heat, in a clockwise pattern starting at 12 o'clock and working your way around the pan. After 1-2 minutes turn your scallops over. Add a spoonful of chorizo butter to the pan and as it melts spoon it over the scallops. Cook the scallops for another 1-2 minutes before removing them from the heat. Drain the cooked scallops on kitchen towel.
Step 6: To serve
Spoon some of your warmed up cauliflower purée onto the middle of your serving plate. Place 3 drained scallops on top and pour over a small amount of the chorizo butter. Garnish with some pea shoots and serve. - แนวปฏิบัติและการใช้ชีวิต
Glad you like! The dish was sooo tasty!
Glad you guys are enjoying. This was such a delicious dish. We loved Rich's tip about making chorizo butter!
i always love scallop.. and this recipe made me loved scallops even more.. it looks delicious and easy to prepare... hope i can prepare this at home.. and hope i can see more mouth watering recipes from you chef rich harris..
So nice to hear you're enjoying our videos. Let all your friends know about us!!! Rich has 6 more videos coming out every Friday from now on...including an amazing salted caramel chocolate fondant. Keep tuned.
Sauteed garlic spinach would go very well this dish. Looks great chef!
Really enjoyed this one.
Superb!!! and really tasty thanks for the recipe..
Yum, I feel I can taste it already. Delicious!!
I love this channel
Well done I like forward to trying thism
These look great!
Clever ...
I love your videos man! keep them coming.
What a great technique....I do love scallops and they are tricky to cook correctly. Most people overcook fish products and ruin it. I love pan seared scallops !
Yum!!
If you freeze the chorizo you can slice it thinly, then fry it off... it will still release a lot of oil then you can have chorizo crisps which add a very lovely texture with the scallops. instead of having a boring oily looking chorizo butter, try making a chorizo foam by simply adding a little cream and butter to the oil and aerate the liquids with a stick blender... just a thought.
Thanks for the tips. We'll have to give it a go!
Anatomical Entity he could have even brought the butter to room temperature, cook off the chorizo and fold the chorizo oil into the butter .
There's going to be a new one up on Fri with Rich. This time he shows you how to make tarte tatin. We've made it for our friends since and they love! Hope you will to...
Loved it!❤️
Beautiful. Too bad I can't get fresh scallops where I live.
Ha I like your thinking. The more scallops the better =)
no salt in the puree?
Yummy that looks great
Must try! Aww...
Excellent
Make sure you check out Rich's latest video on tomato and chilli salsa. It's very yummy!
I think you can blend the cauliflower is hot or cold. It's all just down to your timing when making the dish. Let us know how you get on if you try making it!
Hey man ima try too cook this hope it is good
def will try this, but with a lot more scallops, 3 is not enough for my stomach.
Ahmm.. can I ask something?🙏 is it ok to use a cabage? because we don't have a cauliflower in our place. lmao😂 and can you use any kind of milk?😄
Nicole Tinga lol no
i learned that you dont need to put salt on the scallops meat coz it will generate more water. i
chef i think no because the cauliflower is hot ! so its easy to disappear and be pure !
waste of chorizo... incorporate that beautiful meat into the dish
To much chorizo would overpower the flavour of the scallop and it would get lost.
Freezing the chorizo, then thinly slicing the sausage length ways and cooking until crisp with a griddle press technique or fry julienne chorizo to get hairs of crispy chorizo taste amazing for a dish like this if the correct cooking technique is applied. It isn't to difficult to execute with a bit of know how. But yeah I can understand the overpowering part... I actually prefer to dive for my own scallops and the best way to eat them is raw, straight from the shell, tongue and all with the natural seawater.
no washing on cauliflower?
johhn hei Such a critic.....I’m sure he already did that.........
It needs more views..advertise goddamit
your fridge is so messy, are you sure you are a chef?
Poor chorizo.
Go they are big buggers, yum yum