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Ingredients
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Sea Scallops
Cauliflower Coconut Purée
Samphire Garnish
Method
Prepare the Cauliflower Coconut Purée
- 1
Cook the Cauliflower
In a large pot, bring water to a boil and add the cauliflower florets. Cook until tender, about 8-10 minutes. Drain the cauliflower.
- 2
Blend the Purée
In a blender, combine the cooked cauliflower, coconut milk, turmeric powder, garlic cloves, and salt. Blend until smooth and creamy. If needed, add a little water to reach desired consistency.
Cook the Sea Scallops
- 3
Sear the Scallops
In a large skillet, heat the olive oil over medium-high heat. Season the sea scallops with salt and black pepper. Once the oil is hot, add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
Prepare the Samphire Garnish
- 4
Serve
- 5
Plate the Dish
On a serving plate, spread a generous amount of the cauliflower coconut purée. Top with the seared scallops and garnish with the sautéed samphire. Serve immediately.
