Grilled scallops with cauliflower, ginger, yuzu and lemongrass

4
50 minutes

Ingredients

Scallops

  • 4 large scallops, shucked and shells reserved
  • 20ml of olive oil
  • sea salt

cauliflower

  • 1 small cauliflower, leaves removed and finely diced
  • 1 lime, zested
  • 2 tsp yuzu juice
  • 5g of root ginger, peeled and finely diced
  • 100g of butter
  • 50ml of chicken stock
  • sea salt

lemongrass sauce

  • 1 shallot, finely sliced
  • 1 garlic clove, finely sliced
  • 200ml of white wine
  • 250ml of fish stock
  • 250ml of double cream
  • 1 lemongrass stalk
  • 10g of butter
  • sea salt

Method

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
  • 10g of butter
  • 1 shallot, finely sliced
  • 1 garlic clove, finely sliced
  • sea salt
  • 200ml of white wine
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
  • 250ml of double cream
  • 1 lemongrass stalk
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
  • 100g of butter
  • 1 small cauliflower, leaves removed and finely diced
  • sea salt
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
  • 50ml of chicken stock
  • 2 tsp yuzu juice
  • 1 lime, zested
  • 5g of root ginger, peeled and finely diced
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
  • 4 large scallops, shucked and shells reserved
  • 20ml of olive oil
  • sea salt
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