Grilled scallops with cauliflower, ginger, yuzu and lemongrass

PT50M

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Ingredients

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Scallops

cauliflower

lemongrass sauce

1
Start by making the lemongrass velouté. Melt the butter in a large saucepan and add the shallot and garlic. Season and cook until soft but without colour, then add the white wine, bring to the boil and reduce by two-thirds
2
Add the fish stock, bring back to the boil and gently simmer until reduced by one-third
  • 250ml of fish stock
3
Add the cream and bring back to the boil, then remove from the heat. Bash the lemongrass stalk with a rolling pin or the back of a knife, then add to the sauce and leave to infuse for 30 minutes
4
While the velouté is infusing, prepare the cauliflower. Place a large, wide saucepan over a medium heat and add the butter. Once melted, add the diced cauliflower and lightly season with salt. Cook, stirring constantly, until golden brown
5
Add the stock, yuzu juice, ginger and most of the lime zest (reserve some for garnish) to the cauliflower. Remove from the heat and keep warm
6
To cook the scallops, preheat a grill to its highest setting. Place each scallop in the bottom half of its shell and brush with the olive oil. Season, then place the shells onto a baking tray and cook for 3–5 minutes, or until cooked
7
To serve, strain the lemongrass velouté through a fine sieve and froth lightly with a hand blender. Top each scallop with a spoonful of the warm cauliflower, then finish with the lemongrass sauce and a little lime zest to garnish
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