Fried scallops, white pudding, romanesco and cauliflower cream
: 20 minutes
- 3 fresh scallops
- half a small cauliflower
- 12 Romanesco fractals
- 1 white pudding
- 1 tbsp sour cream
- lemon juice
- fruity olive oil
- 1 ts dill.
- Open the scallops with a long, sharp knife. Clean and abundantly rinse with cold water (remove mucus, frill, constrictor). Slice them in half with a sharp knife and let them drain on a piece of kitchen roll
- Bring salted water to the boil. Divide the cauliflower into florets. Cook them in the boiling water for 5 mins. Use a skimmer to remove them from the water and place them in a blender. Add 1 tbsp broth. Cover the pot with a lid
- Add sour cream and olive oil to the cauliflower in the blender and mash. Taste and season with salt, nutmeg, a few drops of lemon juice and dill
- Place the romanesco ‘fractals’ in the warm broth.
- Cut 6 slices off the white pudding and cut the rest into sticks
- Melt some butter in 2 frying pans
- Fry the white pudding until crispy in one pan, remove it and drain on some kitchen roll
- Season the scallops with salt and pepper and fry them for about 1 minute on each side at a very high heat
- Remove the romanesco from the broth and drain
- Spoon some cauliflower cream onto 6 plates. Place a slice of white pudding in the middle of each plate. Top with the scallops and finish off with some sticks white pudding, romanesco and a small sprig of fresh dill.
Palm Hop Select has a fruity aroma of fresh hops with a dominant but fine bitter aftertaste. Because of its low alcohol content, delicate and fine seafood such as shellfish go perfectly with this beer.. Beautiful, smooth flavours such as cauliflower cream with a bit of sour cream take away some of the bitterness. The beautiful aroma bouquet is much better accentuated by diverting attention from the bitter hops.