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Agnar Sverrisson's Scallop Cauliflower Textures recipe

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Serving instructions

1. Serves 4
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Agnar Sverrisson is a top chef who's worked with Marcus Wareing and Raymond Blanc. This dish is inspired by ingredients from Iceland, his native country.

Ingredients

1. 8 medium scallops
2. 32g cauliflower florettes

Cauliflower puree

1. 120g cauliflower head cut into large florettes
2. 4g butter (10g olive oil)
3. 50g milk
4. 20g cream
5. Salt (to taste)
6. Lemon juice (to taste)

Cauliflower couscous

1. 150g cauliflower
2. 5g chopped chives
3. 5g chopped basil
4. 3g pine nuts
5. 5g sunflower seeds
6. 5g pumpkin seeds
7. 5g pistachio nuts
8. Salt (to taste)
9. Lemon juice (to taste)
10. Extra virgin olive oil 8g

Method

To make the cauliflower puree

1. 1. Sweat cauliflower in melted butter (olive oil) for 2-3 minutes, ensure no caramelisation appears.
2. 2. Add milk and cream, bring to the boil and simmer for 2 minutes.
3. 3. Check that cauliflower is cooked and remove from heat.
4. 4. Pass on to a chinos, making sure to keep all remaining liquid.
5. 5. Put cauliflower in a small electric blender and pulse with half the liquid until the puree is extremely smooth.
6. 6. Add salt and lemon to taste.

To make the cauliflower foam

1. 1. Pass remaining liquid through a fine chinois and season again with salt and lemon. Once blitzed with a hand blender, foam will appear on the surface that should hold for 2 to 3 minutes.

To make the cauliflower couscous

1. 1. With a small knife trim the cauliflower taking about 2mm slices from all around, the cauliflower slices will fall apart immediately.
2. 2. Place in the small blender and pulse until the cauliflower is so fine it resembles couscous.
3. 3. Roast the nuts individually in the oven for 5-6 minutes.
4. 4. Add all the ingredients together.

To make cauliflower slices

1. 1. Cut the cauliflower on the slicing machine holding the cauliflower upright, at first the slices will not hold but after 3-4 they will stay together and you should get a slice that looks like a tree.

To make the cauliflower florettes

1. 1. Cut the cauliflower into small florets about the size of a finger nail.
2. 2. Bring 200g of water with 50g of extra virgin olive oil, 50g of white wine vinegar, 3g of salt and 2g of sugar to the boil.
3. 3. Add florettes and take off the heat and leave to cook in the pickle.

To cook the scallops

1. 1. Caramelise the scallops in a non stick pan in olive oil on one side until golden brown.
2. 2. Remove from pan, deglaze with lemon juice and tare the scallops in two with your fingers.

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