For the starter, Angellica is serving Scallops with Cauliflower Purée
• 12 large fresh scallops
• 2 tablespoons of butter
• A little olive oil
• 2 tablespoons of salted baby capers
• Zest of half a lemon
• Salt and pepper
• 1 large cauliflower trimmed and cut into florets
• 2 tablespoons of unsalted butter
• 1 large yellow onion thinly sliced
• 2 to 4 cloves of garlic thinly sliced (depending on your preference)
• 1 cup of double cream
• 1 cup of chicken stock
• Sprig of thyme
• Salt and pepper
• 1 tablespoon of fresh lemon juice
Melt the butter in a large saucepan over a medium high heat, add the onion and garlic and cook while stirring until softened and translucent (no more than five minutes). Make sure the ingredients do not brown too much. Add the cauliflower, cream, stock and thyme. Simmer until cauliflower is tender (no more than 20 minutes). Remove the thyme. Blend into a smooth paste and season with salt. If the purée is too thin, cook it down over a low heat. Season and add lemon juice.
Clean the scallops and remove the roe. Pat them dry with a paper towel and season with salt and pepper. Heat the butter in a frying pan and add a little oil to prevent the butter burning. When the butter starts to foam and turns a light brown add the scallops and fry for one to two minutes each side until golden but not cooked all the way through. Add the capers and remove from the heat.
Put some of the cauliflower purée on a plate, dress with the scallops, drizzle over some of the burnt butter and caper sauce, and finish with the lemon zest on top with a little sea salt and a good grind of pepper. Serve immediately.
Recipe provided by Angellica Bell, Winner of Celebrity Masterchef 2017. Photography by Josh Tucker.