Scallops with caviar and bacon on cauliflower puree

55 minutes

Mittel

4 people

This festive dish combines the delicate flavors of scallops and umai caviar with creamy cauliflower puree, crunchy bacon und caramelized carrots. Frying the scallops in bacon fat provides even more depth and flavor. A highlight for special occasions!

Ingredients

12 scallops
30 g umai caviar "Modern"
8 slices of bacon
1/2 cauliflower
50 g butter (for the puree)
80 ml milk (or plant-based alternative)
4-5 carrots
1 tsp sugar
1 pinch of salt
50 g roasted and peeled hazelnuts
Parsley, cut into small leaves, to garnish

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also in the kitchen. This recipe comes from his pen.

Preparation

Divide the cauliflower into florets and cook in salted water for about 10-12 minutes until soft. Drain well after cooking. Add the butter and milk and blend in a blender or with a hand blender to a creamy puree. Season to taste with salt and pepper. Keep the finished puree warm.
Fry the bacon slices in a pan over a medium heat until they are crispy and golden brown and the fat has rendered. Drain the bacon on kitchen paper, but leave the bacon fat in the pan - this will be used to fry the scallops.
Cut the carrots into long, thin strips using a peeler. Melt some butter in a second pan, then add the carrot strips. Sprinkle with sugar and a pinch of salt and caramelize for about 3-4 minutes until the carrots are soft and slightly sweet. The carrots should still have some bite.
Lightly salt the scallops and fry them in the hot bacon fat over a medium to high heat for about 1-2 minutes per side until they have a golden brown crust. The bacon fat gives them an even more intense, hearty flavor.
Take the scallops out of the pan and briefly leave them to rest.
Spread three dollops of cauliflower puree on the plates and place a scallop on top the puree. Spoon about 1 teaspoon of umai caviar onto each scallop.
Arrange the caramelized carrot strips artfully around the scallops.
Place 2 crispy slices of bacon on each plate. Roughly chop the roasted hazelnuts and sprinkle over the dish. Finally, garnish the plates with parsley leaves.