Dilmah Real High Tea
09/10/14

LIGHTLY SEARED SCALLOP, CHORIZO & CAULIFLOWER PURÉE

Recipe by Geoff Laws & Shaun Thompson of Qantas Lounges (National Winner – RHT Australia 2014)

Fresh scallops
1 Chorizo sausage
200ml Fresh Milk
250 Cauliflower
2 tbsp Butter
Salt & Pepper

Scallops
Pre heat a saucepan on a high heat. Lightly seal scallops for 40 seconds on each side until caramelised.

Chorizo Sausage
Thinly slice Chorizo sausage and fry in a saucepan on a high heat until golden brown.

Cauliflower purée
Finely slice cauliflower and place into a heavy based pot. Add butter, a pinch of salt & pepper & cook on low heat for 3 minutes. Cover cauliflower with milk, bring it up to the boil and then simmer until soft. Drain liquid and blend cauliflower until smooth.

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