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The Euro’s seared scallops, cauliflower puree, miso butter & crispy kale

Andrew Gunn, Executive Chef at The Euro in Brisbane, shares this delicious recipe with us.

The Euro’s seared scallops, cauliflower puree, miso butter & crispy kale

 

Serves 1

 

3 Japanese scallops (18/23)

Cauliflower puree

Miso butter

Fried kale

Fried cauliflower

Grapefruit segments

 

Cauliflower puree:

Place 1 head of cauliflower in a pot. Cover with milk and let simmer until cooked. Strain milk and set aside. Blitz cauliflower in the Thermomix and slowly add milk until a smooth texture is reached. Finish off with 1 tbsp burnt butter and salt to taste.

 

Miso butter:

Combine 200ml fish stock with 30g of miso in a saucepan. Bring to boil and emulsify with cold butter until sauce texture is achieved. Finish off with a touch of yuzu juice.

 

Fried kale:

Fry kale in the fryer at 160°C for about 5 seconds. Let sit in dehydrator for a few hours to dry out and become crispy. Finish off with a touch of sesame salt.

 

Fried cauliflower:

Fry fresh cauliflower at 150°C for 1 min.

 

To finish and assemble:

Pan sear scallops. Serve with cauliflower puree and lightly fried cauliflower to accompany, and the miso-infused butter sauce to finish off (as pictured). Garnish with crispy kale and fresh grapefruit segments.

 

www.theeuro.com.au