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Roast Scallop Salad, Caramelized Cauliflower Beignet, Cauliflower Pannacotta and Balsamic Vinaigrette

Roast Scallop Salad, Caramelized Cauliflower Beignet, Cauliflower Pannacotta and Balsamic Vinaigrette
Serves 4

Ingredients:

10 Scallops
Panna Cotta
2 Heads of cauliflower
150 ml Cream
1 ½ oz. Butter
Water to cover
Salt and pepper
1 ½ - 2 leaves of gelatine

Preparation:

Place cauliflower, butter and cream into a heavy based saucepan, and gently simmer until cooked through, season and blitz in a blender, pass through a chinois. At this stage remove half of the puree for decoration later. Add your soaked gelatine to the still hot mixture and pour into required moulds and allow to set for 1-2 hours.

1 recipe for tempura batter

150g flour
50g corn flour
1 teaspoon Bicarbonate of soda
Salt and pepper to taste
Curry powder to taste
¼ lemon

Preparation:

Mix all the dry ingredients then slowly add the milk whisking all the time until reaching coating consistency. Season with salt and pepper and curry powder to taste.

Balsamic dressing:

Simply take 50ml of aged balsamic (Modena) vinegar, add 50ml of extra virgin olive oil, season and reserve.

For beignets:

Bring a spoon full of sugar to a direct caramel in a heavy based saucepan, add the cauliflower florettes, then remove. Pass the florettes through the curried batter and deep fry until golden brown and crispy.

To finish:

Place your panna cotta in the center of a large plate, cover with a round pancetta crisp and topped with a dressed salad.

Meanwhile fry off your beignets, season and keep warm. Pipe small balls of cauliflower puree onto the plate at even intervals on the top of each one of your beignets, top with a small sprig of chervil. Carefully spoon your balsamic mixture onto the plate then fry your scallops hard on one side until caramelized, turn over and season with lemon juice and sea salt.

Garnish:

Walnut dressing
100ml walnut oil
1 tbsp honey
1 tbsp Dijon mustard
500ml Olive oil
Splash of sherry vinegar

Mix the honey and mustard in a round-bottomed bowl, mix the sherry vinegar then slowly whisk in the oils until emulsified, season to taste.

Salad

½ head Lollo Rosso
½ head Frisee
1 bunch Roquette

Pick leaves into small pieces then mix together.

Pancetta Crisp:

Ask your butcher for 4-5 sleeves of pancetta or smoked bacon, simply fry these in hot oil until brown and crispy, drain and reserve.

From: Mandarin Oriental Hyde Park, London
Head Chef, Chris Staines