Pan fried scallops
MasterChef New Zealand - Pan fried scallops, cauliflower puree and pear sultana chutney
500grms cauliflower, chopped
200mls Anchor milk
125grms Mainland butter
30mls Anchor cream
Pear chutney
2 kg pear, diced
120grms glucose
120grms caster sugar
1/2 tsp cinnamon
200grms sultanas
1 vanilla bean
20 scallops
1 For the cauliflower puree, place the cauliflower in a
saucepan, add the Anchor milk and place over a medium heat, bring
to the boil, cook until tender.
2 Once cooked, drain, reserve the milk. Place the cauliflower and
Mainland butter in a processor and process until smooth, add salt
to taste. Add a little reserve milk and Anchor cream. Allow to
cool.
3 For the pear chutney, Place the pear, glucose, sugar, cinnamon,
sultanas and vanilla bean in a saucepan and simmer until the pear
is tender.
4 Heat a frying pan over a high heat, sear the scallops for 20-30
each side, (or longer depending on size) turning only once.
5 Lay spoons across a flat surface, top each with puree, top with
scallops with chutney to serve.
