Gastronomixs

Pan-fried scallops with cauliflower, crispy cocktail onions, king oyster mushroom noodles, and saffron and gorgonzola sauce

A perfect composition for an entremets in a Christmas menu. With the nutty flavours of pan-fried scallops, beurre noisette, and roasted cauliflower. The crispy cocktail onion adds texture and lends the dish a tangy and sharp touch. The king oyster mushroom noodles create a heartiness that complements the full flavour and herby aroma of the saffron and gorgonzola sauce. The gorgonzola proves that cheese can add just that little extra character to a sauce or dish.

Serves 10.

Pan-fried scallops with cauliflower, crispy cocktail onions, king oyster mushroom noodles, and saffron and gorgonzola sauce

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Ingredients

10

 

scallops

 

 

oil

 

 

salt and pepper

2

 

shallots

5

 

white peppercorns

200

ml

white wine

200

ml

cream

400

ml

chicken stock

100

g

gorgonzola

5

threads

saffron

200

g

butter

 

 

salt

4

 

large king oyster mushrooms

 

10

 

pickled cocktail onions or vacuum-cooked cocktail onions

As needed:

 

flour, sieved

As needed:

 

egg whites, pasteurised

As needed:

 

panko

450

g

cauliflower

300

g

milk

300

g

cream

2

tbsp

browned butter (beurre noisette)

3

g

salt

½

 

cauliflower

1

tbsp

hazelnut oil

5

g

cumin seeds

 

 

salt

Preparation method: light cauliflower crème

  • Cut the cauliflower into thin slices.
  • Cook the cauliflower in the milk, cream, and salt over a medium heat for 25 minutes.
  • Pass through a sieve and save the liquid.
  • Add the browned butter to the liquid.
  • Place in a thermo blender and blend to smooth crème.
  • Pass the mixture through a fine-meshed sieve.

Preparation method: king oyster mushroom noodles

  • Remove the caps from the king oyster mushrooms.
  • Cut the stems lengthwise into thin slices on a meat slicer set to position 3.
  • Cut these slices into 5 mm strips to make noodles.
  • Blanch the mushroom noodles in boiling water with salt for approximately 30 seconds.
  • Sieve and allow to dry thoroughly on paper. 

Preparation method: roasted cauliflower

  • Cut the cauliflower into small florets.
  • Crush the cumin seeds in a mortar.
  • Mix the cauliflower florets, the hazelnut oil, and the cumin in a big mixing bowl.
  • Roast the cauliflower in an oven set to 180°C for approximately 30 minutes.
  • Sprinkle with salt.

Preparation method: crispy cocktail onions

  • Select the basic preparation of cocktail onion: pickled or vacuum-cooked.
  • Dry the cocktail onions well.
  • Place the flour in a bowl.
  • Roll the cocktail onions in the flour, then through the egg white, and then in the panko.
  • Deep-fry the onions in oil at 180°C until they are a lovely golden brown.

Preparation method: white wine sauce with saffron and gorgonzola

  • Place the saffron threads in a little warm water.
  • Clean the shallots and chop coarsely into rings.
  • Gently fry the onions and the crushed white peppercorns.
  • Deglaze with white wine and reduce the volume to a quarter.
  • Add the cream and chicken stock and reduce to half.
  • Add the saffron water and the gorgonzola. Continue stirring until smooth. Please note: now that the cheese has been added the sauce can burn much quicker.
  • Pour the sauce through a fine-meshed sieve.
  • Mount the sauce with cold cubes of butter and season to taste with salt.

Preparation method: pan-fried scallops

  • Open the shells and remove the 'nut' (white meat).
  • The coral can be used for making butter, for example, and the beards can be incorporated in a bouillon.
  • Rinse the nuts under cold running water for five minutes.
  • Pat dry.
  • Heat a pan and then rub oil onto it (using paper).
  • Place the scallops in the pan and fry until golden brown. Move the scallops as little as possible to ensure an even colour.

Finishing & presentation

  • Place a little of the cauliflower crème at the bottom of a small bowl.
  • Heat the king oyster mushroom noodles in cream and add to the bowl.
  • Place the fried scallops on top of the noodles.
  • Halve the cocktail onions across the length and add to the bowl.
  • Garnish with a few roasted cauliflower florets.
  • Create a foam of the saffron and gorgonzola sauce and serve in a small jug, or spoon a little of the foam on top of the composition. 

 

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