Roast scallop with a hazelnut crust and cauliflower velouté
Roast scallops with a hazelnut crust and creamy cauliflower velouté - a delicious and unique dining experience. Perfect for special occasions or gourmet meals at home.
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Cooking tools:
- Mason jar
- Blender
- Fine-mesh sieve
- Rolling pin
- Cookie cutter
- Deep fryer
- Grill
- Saucepan
- Nonstick skillet
- Freezer
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Whisk
- Fork
- Measuring spoon
- Stove
- Spoon
Ingredients
- 24 medium scallops
- 1/2 tbsp Country Range Curry Powder
- 1 large cauliflower
- 1 tbsp Country Range Vegetable Oil
- 1 onion, finely chopped
- 1 tsp fresh chives, chopped
- 1 tsp fresh parsley, chopped
- 1/2 tsp Country Range Garlic Purée
- Country Range Flour
- 1 egg, beaten
- Japanese breadcrumbs
- 12 Country Range Raisins, soaked
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