For the raisin vinaigrette (enough for 12)
300g white raisins
For the cauliflower purée
½ head of cauliflower
½ pint milk
100g mixed salad and dressing
12 large scallops
Picked chervil for garnish
Warm the water and soak the raisins. Add capers then purée and pass through a fine chinois.
Remove the cauliflower stalks and cut into small pieces. Heat the butter and milk in a pan and stew the cauliflower in it until softened. Strain and liquidise the cauliflower then season and pass through a fine chinois. Keep warm.
Warm the raisin vinaigrette slowly. Season and dress the salad in the centre of the platter and roast the scallops in olive oil. Arrange the puréed cauliflower and vinaigrette around the salad and place the cooked scallops on top of the cauliflower purée. Pour the warm vinaigrette and serve immediately.
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Published by: The Caterer