Sea Scallops with Cauliflower and Apple Purée and Trout Caviar
35 min
Average
Ingredients
Vegetable oil for frying — 0.05 kg
Shallots — 0.1 kg
Garlic — 0.05 kg
Fresh thyme — a few sprigs
Cauliflower — 0.6 kg
Vegetable stock — 0.2 l
Granny Smith apples — 0.4 kg
Dry white wine — 0.1 l
Cream 35% — 0.1 l
Salt, sugar — to taste
Refined olive oil — 0.01 kg
Sea Scallops with Cauliflower and Apple Purée and Trout Caviar
35 min
Average
An elegant and refined restaurant-level dish. The delicate cauliflower and apple purée highlights the natural sweetness of the sea scallops, while trout caviar adds a bold flavor accent and a festive appearance. A perfect choice for a light dinner or an impressive dish for guests.
🍳 Preparation
1️⃣ Cauliflower and apple purée
Heat the vegetable oil in a small saucepan.
Add the shallots and garlic, lightly sauté.
Add fresh thyme, finely chopped cauliflower, and pour in the dry white wine.
Simmer for 5 minutes, then add the vegetable stock and cook for another 10 minutes.
Add salt, sugar, finely chopped apples, and cream.
Simmer until all ingredients are completely soft.
Blend until smooth and creamy.
Adjust seasoning with salt and sugar if needed.
2️⃣ Searing the scallops
Thaw the scallops and pat them dry thoroughly with paper towels.
Heat olive oil in a non-stick pan.
Sear the scallops for 15–20 seconds on each side.
Add butter and lightly caramelize.
Season with pepper if desired.
Do not add salt — scallops naturally contain sea salt.
3️⃣ Plating
Spoon the purée onto the plate.
Carefully place the seared scallops on top.
Garnish with trout caviar.
Optionally add fresh herbs or a small amount of chopped hazelnuts.
Bon appétit!
💰 Cost per serving
Scallops → ~€7.7
Trout caviar → ~€0.25
Vegetables, cream, oil → ~€0.7
Total: ≈ €8.7 per serving
