feed me fish
Recipe: scallops with beurre noisette
Cauliflower and scallops are a surprisingly delicious combination. If you want to make your scallops extra elegant, use a sharp knife to score a diamond pattern on each scallop. The edges make the scallops extra brown on the outside. Delicious with beurre noisette.
door Selisa Moorlag
How to make scallops
- Heat 2 tablespoons of butter in a heavy-based saucepan over low heat and add the cauliflower and 2 tablespoons of water. Cover with a lid and steam and brown in the butter for about 10 minutes. Remove the lid, add an extra tablespoon of butter, increase the heat to medium-high and let the cauliflower caramelize in the pan.
- Meanwhile, bring the stock to a boil in another pan. Add the polenta and whisk to remove any lumps. Cook, stirring, according to the time indicated on the package until smooth and tender. Stir in the Parmesan cheese and plenty of salt and pepper.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a heavy frying pan over medium-high heat. Pat the scallops dry with paper towels, season with salt and pepper and place them in the hot pan. Sear for 1 to 2 minutes per side, until lightly golden brown on the outside and just cooked through inside (less is more here). Add the final tablespoon of butter to the pan.
- Divide the polenta among 4 plates or bowls, spoon the cauliflower over it and serve with the seared scallops. Finish with the remaining beurre noisette from the pan.
Title: Last minute dinners
Author: Frankie Unsworth
Price: €27,50
Publisher: Good Cook
We all enjoy dining in good company, whether planned or unexpected. But what do you make when you have last-minute guests? The book Last Minute Dinners! It offers an effortless approach that puts simplicity above excess. From deceptively simple yet spectacular weekend dinners to the convenience of a great one-pot dish on a weekday when guests arrive unexpectedly.
Also read:
