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Pane St Jacques Cauliflower with Seared Scallop & Bacon Foam

Start off your date night … Seared Scallops ,Cauliflower and Bacon Foam.

INGREDIENTS

  • 300ml Freash Cream
  • 300ml Milk
  • 150g cauliflower
  • 25g Scallops
  • 20g Parma Ham
  • 20ml Olive Oil
  • 10g Butter
  • 5g Picked Herbs
  • 2g Thyme
  • 5g Salt
  • 5g Pepper

 

METHOD

  1. Cauliflower Puree:  Blanch  the Cauliflower in cream, milk and thyme until soft.Blitz the mixture in a food processor to a smooth consistency.
  2. Parm Ham: Slice the parma ham  thinly and dry under the hot lights  to get crisp.
  3. Bacon Foam: Gently infused the Bacon into the milk by gently heating the milk with bacon
  4. Scallops: Season  scallops with salts and pepper  and pan sear to golden brown colour.

 

TO PLATE

Dress plate wit cauliflower puree, arrange the 3 pan seared scallops toped with parma ham shards. Finish with bacon and garnish with picked herbs.

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