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Roast Scallop with a Hazelnut Crust and Cauliflower Velouté

Ingredients
22

Try this delicious recipe from chef Thomas Carr (On the Range / Oct 2016)

Ingredients

22 Total
  • 24 medium scallops
  • For the curry oil:
  • 1/2 tbsp Country Range Curry Powder
  • 400 ml Country Range Vegetable Oil
  • For the cauliflower velouté
  • 1 large cauliflower
  • 25 g Country Range Butter
  • 1 tbsp Country Range Vegetable Oil
  • 1 onion, finely chopped
  • 1 ltr fish or chicken stock
  • 100 ml double cream
  • For the hazelnut crust:
  • 100 g Country Range Hazelnuts, roasted
  • 65 g Country Range Butter, softened
  • 1 tsp fresh chives, chopped
  • 1 tsp fresh parsley, chopped
  • 1/2 tsp Country Range Garlic Purée
  • For the scallop roe:
  • Country Range Flour
  • 1 Country Range Free Range Medium Egg, beaten
  • Country Range Panko Breadcrumbs
  • 12 Country Range Raisins, soaked

Method

  • 1

    Step 1

    For the curry oil, shake together in a jar then leave to settle for 24 hours.
  • 2

    Step 2

    For the cauliflower velouté, finely chop the cauliflower. Melt the butter and oil in a heavy based sauce pan, add chopped onion, a pinch of salt and cook until the onions turn soft.
  • 3

    Step 3

    Add the cauliflower to the pan and continue to sweat on a medium heat until soft then pour in the stock and bring to the boil.
  • 4

    Step 4

    Add the cream then remove from the heat and blitz until smooth.
  • 5

    Step 5

    Pass through a fine sieve and check seasoning, adjust accordingly.
  • 6

    Step 6

    For the hazelnut crust, roughly chop the hazelnuts then mix well with the other ingredients.
  • 7

    Step 7

    Add a pinch of salt then place the mixture between two sheets of baking parchment on a tray and spread out evenly using a rolling pin until about 2mm thick. Place in freezer.
  • 8

    Step 8

    Once frozen, cut the crust with circle cutters the same size as the scallops then return the crust to the freezer until needed.
  • 9

    Step 9

    For the scallops, pane the roe by first coating the scallop roe in flour, then egg, then breadcrumb.
  • 10

    Step 10

    To assemble the dish, gently heat the cauliflower velouté checking the consistency.
  • 11

    Step 11

    Heat a non-stick frying pan, add a splash of oil and cook the scallops over a high heat to get a golden colour on one side. Turn the scallops over and remove from the heat.
  • 12

    Step 12

    Take the scallops out of the pan and place the crust on top of each one. Quickly flash under a hot grill to cook the crust.
  • 13

    Step 13

    Meanwhile, deep fry the scallop roe until golden brown.
  • 14

    Step 14

    Add the velouté to a heated bowl and place the scallops on top along with the roe.
  • 15

    Step 15

    Scatter the raisins around the scallops with the sea purslane and drizzle over the curry oil.

Ingredients

22 Total
  • 24 medium scallops
  • For the curry oil:
  • 1/2 tbsp Country Range Curry Powder
  • 400 ml Country Range Vegetable Oil
  • For the cauliflower velouté
  • 1 large cauliflower
  • 25 g Country Range Butter
  • 1 tbsp Country Range Vegetable Oil
  • 1 onion, finely chopped
  • 1 ltr fish or chicken stock
  • 100 ml double cream
  • For the hazelnut crust:
  • 100 g Country Range Hazelnuts, roasted
  • 65 g Country Range Butter, softened
  • 1 tsp fresh chives, chopped
  • 1 tsp fresh parsley, chopped
  • 1/2 tsp Country Range Garlic Purée
  • For the scallop roe:
  • Country Range Flour
  • 1 Country Range Free Range Medium Egg, beaten
  • Country Range Panko Breadcrumbs
  • 12 Country Range Raisins, soaked

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