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Seared Scallops with Cauliflower Puree and Crispy Carmarthen Ham
Rare Recipe from Chris Chown, Plas Bodegroes
Holder of a Michelin star for 14 years, Chris Chown and his team (including Aled Williams, who represents Wales on the BBC TV Great British Menu) cook Modern British dishes at their delightful 'restaurant with rooms' on the Llyn Peninsula.
Seared Scallops with Cauliflower Puree and crispy Carmarthen Ham (serves 6)
INGREDIENTS
- 18 fresh king scallops
- 1 small head of cauliflower
- 125ml white wine vinegar
- 25g white sugar
- 1 onion
- 4 button mushrooms
- 1 sprig thyme
- 6 very thin slices of Carmarthen ham
- Butter
- Seasoning
METHOD
This dish is entirely dependent upon the quality of the scallops. They must be absolutely fresh, preferably just removed from the shell and not soaked (and absolutely not frozen) at all, or they will not sear.
Take six florets from the cauliflower, and thinly slice these to make 24 or so little tree shapes. Bring the vinegar to the boil in a stainless pan, dissolve the sugar in it, season, then add the trees. Remove from the heat and allow to steep for at least an hour.
Sweat the remaining cauliflower with the mushrooms and onion in 50g butter in a covered pan, adding a couple of teaspoons of the vinegar mixture and a tablespoon or so of water so as not to let the pan dry out. When the cauliflower has turned translucent (about 10 minutes), add the thyme leaves and then pour the contents of the pan into a blender, and blend then sieve the mixture.
Place the Carmarthen ham on silicon paper (or foil) on a baking sheet. Cover with another sheet of silicon paper then another baking sheet to flatten it, and bake in a hot oven for 10 minutes or so until the ham has fried and begun to brown. Remove and allow to cool, it will become brittle.
Toss the scallops in well seasoned melted butter, and sear in an extremely hot cast iron pan for between 30 seconds and a minute on each side depending upon size.
Place three small dollops of puree on each plate, and break the Carmarthen ham slices into three, placing a piece against each dollop of puree. Place the scallops in between the puree and a pickled cauliflower “tree” against each scallop. Serve immediately.