Blas Y Tir - The home of welsh produce - Our Recipes

Pembrokeshire Scallops with Cauliflower Puree

Using hand-dived Pembrokeshire Scallops caught in the local area, this recipe makes its way to us from The Griffin Inn, Dale, Pembrokeshire. Nestled right on the beach front, and known for their award-winning seafood dishes, The Griffin have shared some of their most popular dishes with us to take you right to the beach through your food!

A delicious starter or light meal, this recipe is simple, quick and full of flavour, bringing the taste of the sea to your kitchen and those holiday vibes to your home..

You can find our more about The Griffin Inn by visiting their website here!
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  • 30 minutes
  • Serves 1
Pembrokeshire Scallops with Cauliflower Puree
Pembrokeshire Scallops Recipe
Pembrokeshire Scallops with Cauliflower
Searing Pembrokeshire Scallops

Ingredients

If you’re not able to get Pembrokeshire Scallops, then fresh Scallops will still give a delicious flavour, and if you can get them in their shells then even better!

  • 3 Hand-dived Pembrokeshire Scallops, with roe left on. (Keep shells to serve)
  • 65g Welsh butter
  • 250g Cauliflower (keep 3 small slices to sear)
  • 1 tsp Lemon juice
  • 250ml Milk
  • Good pinch of Sea Salt (we love Halen Mon!)
  • Samphire & a wedge of lemon to garnish

 

Method

  1. Melt 25g of butter in a deep saucepan and add the cauliflower, sweating the mixture until the cauliflower starts to soften.
  2. Once it starts to soften, add the milk and bring to the boil, then simmering for a further 10 mins.
  3. Strain off the milk, leaving to one side, and using a blender or a hand-blender, blend the cauliflower with the remaining butter, salt and lemon juice to a puree.
  4. Heat a frying pan without oil/butter and sear the cauliflower slices. Once seared, leave to one side and add the oil and butter ready to pan fry the Pembrokeshire scallops.
  5. Add the scallops to the pan and sear for approximately 1 1/2 minutes on each side (90seconds), making sure the scallops do not touch each other. Remove from the heat.
  6. Take a cleaned scallop shell and place 3 dots of the puree onto the shells. Place the individual scallops on top of each dot.
  7. Lay the seared cauliflower pieces between each scallop and garnish with samphire and a piece of lemon.

Top Tip:

You can make the cauliflower puree in advance and reheat to make the dish even quicker, great for a quick and easy lunch or simple starter!

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