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Scallops, cauliflower and hazelnuts with tomato and prawn vinaigrette
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Elevate your holiday with a gourmet seafood appetizer.
Ingredients:
  • 400g green king prawns
  • 175ml olive oil
  • 350g cauliflower, trimmed to yield 200g tiny florets
  • 1 eschalot, finely chopped
  • 1/4 clove garlic, finely chopped
  • 1/4 bird's-eye chilli, finely chopped
  • 3 ripe egg tomatoes, seeded, finely chopped
  • 42.00 gm lemon juice
  • 40g butter
  • 18 (about 600g) jumbo scallops, without roe
  • 6 slices Italian-style bread, toasted
  • 1 punnet mache (lamb's lettuce) or baby rocket
  • 40g roasted peeled hazelnuts, coarsely chopped
Instructions:
  • Peel and devein prawns, keeping the heads and shells. Finely chop the prawn meat. Combine olive oil, prawn heads, and shells in a saucepan and gently crush them. Simmer over medium heat for 10 minutes, then strain through a fine sieve, discarding solids.
  • Blanch cauliflower in boiling water for 1 minute, then immediately transfer to cold water to stop the cooking process. Pat dry with paper towels. Mix cauliflower in a bowl with eschalot, garlic, chili, tomatoes, lemon juice, and 2 tablespoons of prawn oil.
  • 1. Over high heat, melt half of the butter in a frying pan. Add the prawns and stir for 1 minute until just cooked. Combine prawns with the tomato mixture and season to taste. 2. Wipe the pan clean and reheat until hot. Add the remaining butter, then cook the scallops for 15 seconds on each side. Season the scallops to perfection.
  • Place a slice of toasted bread on each plate, layer with mache, tomato mixture, and 3 scallops. Sprinkle with hazelnuts and drizzle a touch of prawn oil over the plate.

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