- 150g of bread
- 1 tbsp. of dried chilli flakes
- Half of a cauliflower
- 1 brown onion
- 4 cloves of garlic
- 1 tightly wrapped bunch of lemon thyme
- 750ml of full cream milk
- 2 Silver beet leaves
- 3 Scallops
- Stick of butter
- Squirt of lemon juice
- To prepare the chilli crumbs – dice 150g of bread, roast in the oven at 180C for 15 minutes. When golden and crunchy blitz the croutons in a food processor until small crumbs are formed then add 1 tbsp. of dried chilli flakes, blitz for 2 seconds then put in an open container in a warm place (preferably next to or on top of an oven).
- Combine half a head of roughly chopped cauliflower, 1 brown onion, 4 cloves of garlic, 1 tightly wrapped bunch of lemon thyme and 750ml of full cream milk into a pot.
- Bring to boil then let simmer for 20-25 minutes depending on how large the cauliflower is chopped.
- When cooked pass through a colander and place the cauliflower in a blender and add 100ml of the strained milk and blend on high speed for 2 minutes, season then set aside in a warm place.
- Blanche your Silver beet Leaves in boiling water for 30 seconds then return to chopping board. Fold into square shapes then lightly char them with blowtorch (or place in oven on grilled setting).
- Bring scallops to just below room temperature then sear in a hot pan with olive oil. Cook on one side until golden brown then turn over, reduce heat then add a stick of butter. Baste the scallops for 45 seconds then remove from the pan, adding a squirt of lemon juice.
- We use shaved Bottarga (which is aged and smoked mullet roe) and salmon roe to garnish our scallop dish, both of these ingredients can be found at the Sydney fish markets in Pyrmont or at a specialised fish monger.
- The Carousel thanks the Catalina restaurant in Rose Bay, Sydney for this delicious recipe.