Ingredients
12 scallops in the shell
2 tbsp extra virgin olive oil
1 eschallot, finely diced
1 garlic clove, crushed
1 bay leaf
250g cauliflower, broken into florets
125ml Riesling
125g thickened cream
2 tbsp lemon juice
Pinch nutmeg
Sea salt and white pepper to season
20g butter
Micro herbs, to garnish
Nduja vinaigrette
65g Nduja
100ml olive oil
2 tbsp red wine vinegar
8 white anchovies
2 tbsp lemon juice
Method
1. Take scallops out of the shell, place
on absorbent paper and dry. Clean the shells in cold salted water, dry thoroughly.
2. Heat 1 tbsp olive oil in a heavy based saucepan over low heat. Add eschallot, garlic and bay leaf, sauté for 3-5 minutes or until soft, but not coloured.
3. Add cauliflower, cook for 2–3 minutes. Increase heat to medium, add Riesling and cook for 3–5 minutes or until reduced by half. Add cream, cook for 8-10 minutes, or until cauliflower is tender, stirring frequently. Place in a food processor, puree until smooth, add lemon juice, nutmeg, season to taste.
4. Meanwhile, place Nduja ingredients in small food processor and blitz until smooth, keep out on bench.
5. Heat remaining oil in a fry pan over high heat, cook scallops in 2 batches for 30 seconds or until golden, turn scallops and add butter. Turn off heat, baste scallops for 30 seconds, and place on absorbent paper. (Scallops should be soft to touch.) Season.
6. To serve: arrange 3 shells on plate, place a tablespoon of cauliflower puree in centre, place seared scallops on top, dress a little of the vinaigrette around the puree, garnish with micro herbs.
Chef's note: Nduja is a spreadable salami available from select butchers, delicatessens, Italian smallgoods producers and Simon & Johnson.
Wine Match: Robert Oatley Great Southern Riesling 2017