Grilled Scallops with Cauliflower, Ginger, Yuzu and Lemongrass Recipe
Scallops are paired with caramelised cauliflower and a fragrant lemongrass velouté in this simple yet impressive starter from Martin Wishart.
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Cooking tools:
- Grill
- Skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Whisk
- Spoon
- Plate
Ingredients
- 4 large scallops, shucked and shells reserved
- 20ml of olive oil
- sea salt
- 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
- 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
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