Stekte kamskjell med blomkålpuré og chorizo
Added by Kari Holm
An elegant starter where the cauliflower puree and crispy chorizo can be prepared well in advance, leaving only a quick 2-minute sear on the scallops before serving. The smoky chorizo oil and silky puree create a perfect backdrop for the sweet, caramelized scallops.
Servings
Your rating
Ingredients
12scallops
0.5 tspsalt
0.25 tsppepper
1 tbspoil
1 tbspbutter for frying
100 gchorizo sausage or bacon
1 tbspoil
1cauliflower
1garlic clove, grated
2 dlcooking cream
2 tbspbutter
0.25 tspsalt
0.25 tsppepper
1 tbspfresh chives
Instructions
1
Cut the cauliflower into small florets, reserving a few for later. Cover with cream, add the garlic, and simmer until the cauliflower is tender, about 10 minutes.
2
Drain the cream (reserve it). Blend the cauliflower with an immersion blender, adding cream back gradually until you have a smooth puree. Stir in butter, salt, and pepper.
3
Dice the chorizo or bacon into small cubes and fry until crispy in a little oil. Set aside.
4
Sear the reserved cauliflower florets in a dry frying pan until nicely browned.
5
Brush the scallops with oil and sear them quickly in a very hot pan, about 1-2 minutes per side. Add butter and baste the scallops.
6
Spoon a dollop of cauliflower puree onto each plate, arrange the scallops on top, and scatter the crispy chorizo, seared cauliflower florets, and finely cut chives around.
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