Scallops with cauliflower purée, squid ink and red pepper sauce
With this year marking Pierre Koffmann's 50th anniversary of being in the kitchen, FOUR brings you this recipe from his appearance at this year's Taste of London Festival.
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- 12 fresh scallops
- 1 small cauliflower head, florets only
- 15g butter
- 100-150ml whipping cream
- Salt and pepper
- 50ml dry French vermouth
- 100ml whipping cream
- 50g shallots, chopped
- 1 small garlic clove, chopped
- 1 teaspoon of squid ink
- 1⁄2 red pepper, thinly sliced
- 50ml whipping cream
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