Twelve scallops, ninety seconds each, nothing to hide behind. Get the pan properly hot and get them out before you think you should. This is an anniversary plate, so the Gold Leaf Chilli Crunch goes on in full view: the crunch and the heat are the original recipe, the gold is purely for the person sitting opposite.
15 mins. Serves 4 as a starter.
Ingredients
- 12 Scallops, roe off, patted dry
- 1 dessertspoon Plateit 24k Gold Leaf Chilli Crunch
- 40g Butter
- 1 tbsp Neutral oil
- 300g Cauliflower, chopped
- 200ml Milk
- Lemon, half
- Flaky salt, to taste
Method
- Simmer the cauliflower in the milk with a pinch of salt for 12 mins, until soft. Blitz with half the butter until smooth. Keep warm.
- Scallops bone dry on paper. Wet scallops steam, they do not sear.
- Heavy pan, oil, high heat until it shimmers. Scallops in with space between them. Ninety seconds without touching them.
- Flip, remaining butter in, 30 seconds, squeeze of lemon. Out of the pan.
- Smear of purée, three scallops each, then Plateit 24k Gold Leaf Chilli Crunch spooned over. Salt. Carry them out while the pan is still smoking.
Do this: Cook six at a time in a domestic pan. Crowding drops the heat and you lose the crust.
