Pan roasted Scottish scallops

Serving size: 4
Preparation time: 15 minutes
Cooking time: 1 hour

For the Royale:
100g cauliflower florets
100g Lincolnshire Poacher butter
100ml dry white wine
500ml whole milk
2 egg yolks
2ml white truffle oil
100ml fresh whipping cream
Small pinch of ground white pepper
Maldon salt to taste

12 medium scallops
100g butter
100g fresh rock samphire
100ml extra virgin rapeseed oil
50g wild rocket
1 teaspoon of English mustard
Pinch of Maldon sea salt

Featured in:
August 2012

To make the Royale, wash and cut the cauliflower into florets.

Cook the cauliflower in butter for 3-5 minutes.

Add the white wine, all the milk and cook 20-25 minutes until soft and reduced.

Blend to a puree.

Mix the whipping cream with the egg yolks, truffle oil and season with salt and ground white pepper.

Add the puree to the egg mixture and pour into two ramekins lined with cling film.

Cook in a steamer for 20 minutes (if you don’t have a steamer use a bain-marie at 100C for 25-30 minutes until set in the centre).

Wash the samphire and blend with the mustard, rocket and oil until smooth puree, season and set aside.

Melt the butter in a non-stick pan and cook the scallops on medium heat for two minutes each side, season with salt and serve with the Royale and puree.

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