Roast Scallop with a Hazelnut Crust and Cauliflower Velouté
Try this delicious recipe from chef Thomas Carr (On the Range / Oct 2016) 0/5 (0 Reviews)
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at countryrange.co.uk.
Cooking tools:
- Immersion blender
- Saucepan
- Skillet
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring cup
- Fine-mesh sieve
- Spoon
- Tongs
- Plate
Ingredients
- 24 medium scallops
- 1/2 tbsp Country Range Curry Powder
- 400 ml Country Range Vegetable Oil
- 1 large cauliflower
- 25 g Country Range Butter
- 1 tbsp Country Range Vegetable Oil
- 1 onion, finely chopped
- 1 ltr fish or chicken stock
- 100 ml double cream
- 100 g Country Range Hazelnuts, roasted
- 65 g Country Range Butter, softened
- 1 tsp fresh chives, chopped
- 1 tsp fresh parsley, chopped
- 1/2 tsp Country Range Garlic Purée
- Country Range Flour
- 1 Country Range Free Range Medium Egg, beaten
- Country Range Panko Breadcrumbs
- 12 Country Range Raisins, soaked
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Roast scallop with a hazelnut crust and cauliflower velouté
stiritupmagazine.co.uk
Char-grilled Cauliflower with Zesty Polonaise
countryrange.co.uk
Chicken Escalope
countryrange.co.uk
Chickpea and Cauliflower Curry
countryrange.co.uk
Chilli Con Carne
countryrange.co.uk
Cauliflower Katsu with Bang Bang Noodles
countryrange.co.uk
Traditional Hotpot
countryrange.co.uk
Roasted Scallops with Cauliflower, Capers and Saltanas - ANDREW TURNER - 9Kitchen
kitchen.nine.com.au