Fried Scallops and Cauliflower Cream

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recipe by Grégory Cohen https://www.instagram.com/gregorycohenoff/?hl=fr

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    419

User generated recipes have not been re-tested by Kenwood.

recipe updated Jul 27, 2023

Ingredients

  • Cauliflower icon
    Cauliflower
    500 g
  • Lemon icon
    Lemon
    ½
  • Whole milk icon
    Whole milk
    1 L
  • Water icon
    Water
    1 L
  • Whipping cream icon
    Whipping cream
    150 ml
  • Vanilla bean pod icon
    Vanilla bean pod
    ½
  • Oil icon
    Oil
    1 tablespoon
  • Scallops icon
    Scallops
    20
  • Water icon
    Water
    as needed
  • Lime icon
    Lime
    1
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Espelette pepper icon
    Espelette pepper
    as needed

Tools

  • kCook icon Stove
  • kCook icon Cooking Chef XL
  • kCook icon Sieve
  • kCook icon Frying pan
  • kCook icon Glass thermoresist blender - cooking chef xl

Step preview

  1. Add the ingredients into the appliance bowl, fit the splashguard
  2. Cook until softened - 20 minutes, 110ºC, speed Off
  3. Drain the cauliflower over a bowl and reserve the liquid
  4. Transfer the cauliflower into the Blender attachment
  5. Then add 1 ladle of reserved milk and then add the next ingredients
  6. Blend until smooth
  7. Remove the attachment from the machine
  8. Then add seasoning
  9. Strain the cauliflower cream through a sieve into the appliance bowl
  10. Keep warm and continue - 5 minutes, 55ºC speed Off
  11. Add oil into a frying pan
  12. Heat until hot - medium-high heat
  13. Then add scallops
  14. Cook each side until golden brown - 2-3 minutes, medium-high heat
  15. Then add the next ingredients, about 1cm deep
  16. Cover with a lid and simmer - 1 minute, medium-high heat
  17. Arrange the cauliflower cream with scallops around it on serving plates
  18. Garnish if desired
  19. Serve
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