This recipe may look complicated but with a little bit of preparation this dish is a real stunner with robust flavours and subtle textures, this will impress any discerning critic.
Our Executive Head Chef, John Beattie, suggests that in order to make service easier be sure to make the puree and red wine sauce in advance. The flavours really mellow after a few days and make for an even more delicious dish.
300g white cauliflower
50g salted butter
20g small diced banana shallots
15g small diced white leeks
1/4 crushed garlic clove
1 fresh bay leaf
100ml chicken stock
50ml double cream
1. Melt butter in a sauce pan.
2. Add shallots, leeks, garlic, sweat until soft.
3. Add cauliflower and season.
4. Add chicken stock and cream and bring to a simmer and cook until cauliflower is soft.
5. Remove from the heat, cool a little and blend.
6. Adjust seasonings to taste.
Red Wine Sauce
100ml good quality chicken Stock
100ml good quality of beef stock
50ml red wine
10g small diced banana shallot
¼ crushed garlic clove
Sprig of fresh thyme and parsley
15g diced fridge cold salted butter
1. Sweat off shallots, thyme, parsley & garlic until the shallots become transparent.
2. Add beef, chicken stock & red wine, reduce until the sauce is at a spoon coating consistency.
3. Season to taste allow to cool a little, just before plating up your sauce whisk in cold butter to help thicken.
1 King Scallop
Pinch of curry powder
1 tsp plain flour
Maldon Sea salt
1. Season scallop with salt, dip lightly into the flour dust.
2. In a warm pan sear scallop 1 minute each side.
3. remove, allow to rest 1 minute, serve warm.
50g Romanesco broccoli
Micro herbs and edible flowers
1. Cook Romanesco until soft.
2. Assemble plate with a circle of red wine jus then on top of that a blob of cauliflower puree.
3. Dab 3 dots of red wine jus around the plate and place Romanesco on top.
4. Then, using a palate knife or a pair of tweezers place the scallop on top of the cauliflower puree.
5. Carefully garnish with seasonal micro herbs or flowers.