Parmesan Crusted Scallops with Cream of Saffron Cauliflower Purée

Parmesan Crusted Scallops With Cream Of Saffron Cauliflower Purée

Submitted by: Chef Graham Smith, Fairmont Empress Hotel, Victoria

Ingredients

16 large Scallops

1 tbsp (15mL) grated Parmesan Lemon Zest

1 whole Cauliflower

450g (1lb) Whipping Cream

250ml (1cup) Saffron

1 pinch White Wine

50 mL (¼ cup) Shallots

1 finely diced medium Tomatoes

Cooking Instruction

1. Cut the cauliflower in to small pieces
2. In a small pot, place cauliflower
3. Add whipping cream
4. Wine and saffron
5. On medium heat cook the cauliflower until tender.
6. Once cooked let cool down and puree in a blender
7. Season with salt and pepper to taste
8. Keep warm.
9. Blanch the tomato in boiling water for 30 seconds remove from the water and place in ice water. The skin will start to peel off, remove the skin.
10. Remove the seeds and dice the tomato into small pieces
11. Zest the lemon
12. In a heavy pan, pan sear the scallops until golden on each side.
13. When finished cooking the scallops sprinkle lemon zest and parmesan cheese over top