Seared scallops with macaroni - Quick and Easy Recipes From Stylist Magazine - Stylist Magazine

  • Seared scallops with macaroni
  • Seared scallops with macaroni
  • Seared scallops with macaroni

Seared scallops with caramelised puree

A luxurious dinner treat

Many people think of scallops as a special treat that you only really get to eat at a good restaurant. But the head chef of the number one at The Balmoral in Edinburgh, Jeff Bland, thinks otherwise. Here he shows you how to make them at home too, using the very best of local, seasonal ingredients. Paired with filled macaroni and a delicious caramelised cauliflower puree, this dish is ideal to bring a dash of sophistication to a dinner party. Read on to find out how to wow your guests in double quick time...

Ingredients

For the filled macaroni:

  • Fresh long macaroni tubes – pre blanched (as many as you would like depending on appetite)
  • 1 scallop - chopped
  • 2 langoustines - chopped
  • Chopped soft herbs – dill, chervil & chives
  • Lemon Zest & Juice to taste
  • Salt & Pepper

For the caramelised cauliflower puree:

  • 1 cauliflower – cut into medium size pieces
  • 150 gms unsalted butter
  • Double cream
  • Seasoning

For the scallops:

  • 6 hand dived scallops
  • 1 radish - sliced
  • 2 chestnut mushrooms - sliced

Method

For the macaroni:

Step 1: Mix together the chopped scallop, langoustines and herbs to create filling and pipe into the macaroni tubes.

Step 2: Wrap macaroni in cling film and poach for 3 minutes.

Step 3: Cut macaroni into small pieces for serving.

For the caramelised cauliflower puree:

Step 1: Cook butter to a light noisette in a pan and add in cauliflower. Caramelise & cook until tender. Ensure it is well caramelised.

Step 2: Bring double cream to a simmer in a separate pan.

Step 3: Blend cauliflower, and add in enough cream to achieve smooth puree.

Step 4: Season to taste.

For the scallops:

Step 1: Soften the radish & mushroom slices in a pan with a little butter & season.

Step 2: Sear the scallops on both sides in a hot pan until golden, finish with a little butter & lemon Juice.

To plate:

Arrange scallops, filled macaroni and cauliflower puree on the plate to serve.

Tags: Food Month, recipe

Share on

or email.

  • Facebook
  • Digg
  • Delicious
Add a comment

Comments

Add a comment

Stylist magazine (@stylistmagazine) on Twitter

Our Most…

Rejection letters sent to famous people

Rejection letters sent to famous people

"I love my rejection slips," wrote…

More
Man On Wire

20 greatest documentaries

Fact is stranger than fiction, and often so much…

More

London's coolest rooftop drinking spots

One of London's biggest buzzwords as soon as the…

More

Win a MAWI Necklace worth £486

Complete your Spring wardrobe with a sparkling…

More
St Ives property

Secluded properties around the world

A tiny wooden cabin in Cornwall which has just…

More

Win a luxury overnight stay at Hotel Xenia with The Love Punch

To celebrate the release of romantic comedy The…

More
Robin Williams set to star in Mrs Doubtfire sequel

Robin Williams set to star in Mrs Doubtfire sequel

We all remember Robin Williams dancing around the…

More
Stylist magazine on Facebook

Your Vote Counts

What's your favourite thing to do in the sunshine?

What's your favourite thing to do in the sunshine?