Start off your date night … Seared Scallops ,Cauliflower and Bacon Foam.
- 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
- Cauliflower Puree: Blanch the Cauliflower in cream, milk and thyme until soft.Blitz the mixture in a food processor to a smooth consistency.
- Parm Ham: Slice the parma ham thinly and dry under the hot lights to get crisp.
- Bacon Foam: Gently infused the Bacon into the milk by gently heating the milk with bacon
- Scallops: Season scallops with salts and pepper and pan sear to golden brown colour.
Dress plate wit cauliflower puree, arrange the 3 pan seared scallops toped with parma ham shards. Finish with bacon and garnish with picked herbs.