FOOD for SUCCESS
Creating and offering condiments since 1991
– SEARED SCALLOPS ON PORCHETTA –
with Coriander, Ginger and Lime Dressing
"A very simple recipe for an amazing look!
Your meal will look like its been made by a starred chef"
Porchetta 24 pieces cut into 2cm dice
Edamame beans 49 grams shelled
Baby salad leaves 24
Olive oil 20ml
Cauliflower 150g thinly sliced
Prep: 20 Min | Cook: 25 Min
To make the cauliflower puree, place the cauliflower into a medium size pot, cover with water and season with a little salt and white pepper.
Bring to the boil then simmer until soft, drain the cauliflower and return to the pot, add the cream then place back over a medium heat and reduce the cream until it thickens. Season with salt and pepper and puree until smooth, put aside until needed.
Roast the porchette until golden brown in a little olive oil, blanch the edamame beans and drain until needed.
Heat a sauté pan, add a little olive oil then sear the scallops on both sides, season with salt and freshly ground pepper.
Portion six teaspoons of cauliflower onto your plate, top each with a piece porchetta and a seared scallop, sprinkle the edamame beans around the scallops then drizzle with Frenchmaid Coriander, Ginger and Lime Dressing, add the baby salad leaves and serve.
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