Grilled Scallops with Cauliflower Purée, Confit Tomatoes and Hazelnut VinaigretteTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 10 minutes
Cooking time: 6-8 hours for the preserved tomatoes
Less than 30 minutes for the recipe itself
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:173.2 kcal
Proteins:2.7 g
Fats:16.1 g
Carbohydrate:5.9 g
Fibers:1.3 g
Sugar:2 g
Cholesterol:26.1 mg
Sodium:137.4 mg
Calcium:24.4 mg
Energy:797 kcal
Proteins:12.5 g
Fats:74.1 g
Carbohydrate:27.2 g
Fibers:5.8 g
Sugar:9.2 g
Cholesterol:120.1 mg
Sodium:632.3 mg
Calcium:112.4 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
large or 6 medium scallops
olive oil
juice of 1 lime
1/2
cauliflower
100
ml
cream
150
g
butter
grated nutmeg
**Confit tomatoes
4
ripe tomatoes
1
clove of garlic, minced
2
shallots, minced
10
sprigs of fresh thyme
50
ml
olive oil
2
ml
small pinch each of salt and sugar
50
ml
hazelnut oil
50
ml
sunflower oil
30
ml
sherry vinegar
15
ml
chopped hazelnuts
4
sundried tomatoes, diced
METHOD
Blanch the tomatoes; peel, quarter and seed them. Brush with olive oil and sprinkle with salt and sugar. Place on parchment paper and spread the shallots, garlic and thyme over top. Season again with salt and sugar. Place in a 75° C (165° F) oven for 6 to 8 hours.
- Boil the cauliflower for 7 minutes in salted water, then cook in the cream for 5 minutes. Put the cream and cauliflower into a food processor and blend until smooth. Pass through a sieve. Cook the butter until golden brown and add to the puree. Season to taste with salt and nutmeg.
- Heat the hazelnuts gently in a warm pan until golden. Combine the other ingredients for the vinaigrette and add the nuts last.
- Slice the scallops crosswise into thirds and sear in a little olive oil in a very hot sauté pan for one minute. Remove and season with lime juice, olive oil and salt.
- To serve, arrange three small rounds of cauliflower purée on each serving plate. Top each with a slice of scallop. Arrange the confit tomatoes around the scallops and spoon the hazelnut vinaigrette all around.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
"Raw or cooked, the ocean fish and shellfish that pervade the country are emblematic of our culinary traditions", says Per. "I use a lot of scallops, especially the ones caught around Tronheim in central Norway. In my opinion, they're the best in the world".
