Grilled scallops with cauliflower, ginger, yuzu and lemongrass


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lemongrass sauce

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
Add the fish stock, bring back to the boil and gently simmer until reduced by one-third
  • 250ml of fish stock
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
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
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
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
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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