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
3 Japanese scallops (18/23)
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.
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.
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.
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.