Scallops on Cauliflower Puree with White Raisin Vinaigrette

fusili with red wine braised octopus and bone marrow

This dish is by Gordon Ramsay is often one of his test dishes on his shows. The combination of scallops, cauliflower and caper raisin works wonderfully. A similar signature dish is served at Jean George's 3 star Michelin Restaurant in NYC where instead of a puree of cauliflower the dish is served with thin slices of seared cauliflower on top of the scallops.

Ingredients

Serves 6 as an appetizer or 4 as a main dish

For the raisin vinaigrette (enough for 12)
300ml water
300g white raisins
300g capers

For the cauliflower purée
½ head of cauliflower
25g butter
½ pint milk
Seasoning

12 large scallops
Curry powder and salt
Olive oil

Directions

Method --

Warm the water and soak the raisins. Add capers then purée and pass through a fine chinois.

Remove the cauliflower stalks and cut into small pieces. Heat the butter and milk in a pan and stew the cauliflower in it until softened. Strain and liquidise the cauliflower then season and pass through a fine chinois. Keep warm.

Warm the raisin vinaigrette slowly.

Slice each scallop in half (see video). Season the scallops on one side with a mixture of salt and curry powder. Roast the scallops in olive oil as shown in the video.

Assembly-- Add some cauliflower to plate and top with a scallop. Add some raisin vinaigrette as shown in the video below.