Recipes

Butter Poached Scallops, Kaffir Lime and White Chocolate Sauce, Cauliflower and White Chocolate Puree

This recipe is from Will Brown of The Old Schoolhouse, demonstrated at Killyleagh Chocolate Festival!

Difficulty medium
Preparation Time 30 minutes
Cooking Time 20 minutes
Servings 4
Kaffir and White Chocolate Sauce
  • 8 hand dived scallops
  • 50g celery
  • 100g onion
  • 100g leek
  • 1 pinch fennel seeds
  • 1 pinch white peppercorns
  • 1 pinch coriander seeds
  • 1clove garlic
  • 1 sprig of thyme
  • 40g white chocolate
  • 200ml cream
  • 200ml fish stock
  • 6 kaffir lime leaves
  • juice of 1 lime
  • foraged sea herbs- goosetongue, fat hen, sandwort, sea purslane
Cauliflower and White Chocolate Puree
  • 1 head cauliflower
  • 100g double cream
  • 20g white chocolate
Scallop Tartar
  • 2 scallops
  • Juice of ½ lime
  • Salt and pepper
  • Dulse crackers
To Garnish
  • Chickweed
  • Radish
  • Shaved fennel

Main Instructions
  1. Sweat down onion, leek, celery
  2. Add fennel seeds, white peppercorns, clove of garlic, sprig of thyme and Cook until completely sweated down with no colour
  3. Add the white wine, reduce to a glaze
  4. Add the fish stock, reduce by ½
  5. Add the cream, bring to the boil
  6. Set to the side and pass through a sieve
  7. Finish by stirring in white chocolate to your taste
Cauliflower and White Chocolate Puree Instructions
  1. Slice cauliflower finely, put in the pan and sweat until colourless
  2. Add cream, cook until very soft
  3. Blend in liquidiser until smooth and silky, add white chocolate to your taste
Scallop Tartar Instructions
  1. 2 scallops finely sliced
  2. Add lime, salt, pepper to give tartar freshness
To Garnish Instructions
  1. Chickweed, shaved fennel, radish, sea herbs, seaweed and lime rice cracker
  2. To assemble the dish
  3. Pan fry scallops on 1 side until golden brown
  4. Swipe of cauliflower puree on plate
  5. Place scallops beside it
  6. Add white chocolate and kaffir sauce
  7. Add chickweed, shaved fennel etc
  8. On the side, have your rice cracker with scallop tartar
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