Smoked and Roasted Scallops, Caramelised Apple Puree, Cauliflower and Raisins | Recipe by sousvidetools.com

Smoked and Roasted Scallops, Caramelised Apple Puree, Cauliflower and Raisins

Smoked and Roasted Scallops
  • PREP TIME: 1hr
  • DIFFICULTY: Challenging
  • SERVES: 4-6

Ingredients

  • 12 Large Un-Soaked Scallops
  • 2 Green Apples
  • 75g Castor Sugar
  • 8 florets Cauliflower
  • 100g Golden Raisins (soaked in hot cider)
  • 6 tblsp Olive Oil
  • Sea Salt
  • 2 tblsp “Smoked all-purpose Dressing” (see recipe)
  • 1 tblsp Dried Dill
  • 75ml Water
  • Bourbon Wood Smoking Chips (slightly dampened with water)

Equipment

Smoking Gun

Method

 

  1. Place the Scallops in an airtight container with a tightly fitting lid
  2. Mix the dried Dill with the Bourbon wood chips
  3. Load the smoking gun chamber with the wood chips. Aggressively fill the container with smoke and replace the lid, place in refrigerator for 10 Mins
  4. Repeat this process 4 – 6 times depending on depth of smoke required
  5. In a small saucepan gently bring the Sugar to heat until it starts to turn caramel in colour
  6. Roughly chop the Apples (skin & core and all) At the point of the sugar caramelizing, add the apple to the sugar and immediately pour in the water, carefully as it will instantly boil and seize the sugar, slowly again bring the pan to a simmer and with a lid on, cook until the apple is very soft
  7. Blend the mixture together and pass through a sieve to create a puree
  8. In a hot pan roast the cauliflower florets until caramelized
  9. Any trimmings from the cauliflower should be also simmered in salted water until tender, blended, passed and seasoned with Salt to create a smooth Cauliflower puree
  10. Dress the raw Cauliflower slices with the smoked all purpose dressing and season with a little salt

To serve:  In a hot pan, place a little Olive Oil and sear the Scallops on both sides retaining a little crunch within the centre.  Heat the Cauliflower Puree and place on base of the plate. Add a few dots of caramelised Apple Puree then the Scallops. Place on the raw dressed cauliflower and the soaked raisins

 

Chefs Tip: It is nice if you can to scorch the leaves of the cauliflower and utilise on the dish.

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