There is nothing like a feast of fresh and cooked seafood, especially when it is laid out on the table using original shells as it makes the most luxurious table setting.

For a true scallop feast, clean the shells in hot soapy water, then place them in boiling water for 10 minutes. Once done, arrange the scallops and roast vegetables on top. Place a whole tray on the table for everyone to help themselves.

Glasgow Scallops by Sean Clark

Ingredients

Scallops                                   

Scallops with shell

2tbs Grapeseed oil

Roasted Cauliflower Florets                          

12 Small cauliflower florets                         

20g Unsalted butter                        

Cauliflower Puree                              

All the cauliflower trimming

200g Milk                               

50g Cream                            

½tsp Curry powder

Raisin Vinaigrette                              

40g Golden raisins                            

40g Almonds                       

60g Grapeseed oil                             

20g Malt vinegar                                

Red Wine Syrup                                   

150ml Port wine

Method

Roasted Cauliflower Florets

Add butter to a small frying pan on a low heat. Once melted add small florets, season and cook, gently shaking the pan from time to time until tender but still with a little bite. (Around 10 minutes) Remove from the pan and reserve on kitchen paper.

Cauliflower Puree

Roughly chop cauliflower trimmings and place in a pan with milk and cream. Season with a little salt. Cook until tender, drain and puree in a blender adding some water if needed, until a smooth puree is formed. Pass through a fine sieve and adjust the seasoning if necessary. Take half of the puree and mix with the vadouvan spice.

Raisin Vinaigrette

Preheat oven to 120°C. Put raisins in a bowl and cover with boiling water. Steep for 10 minutes then drain and roughly chop. Toast almonds in a low oven for around 6 minutes then roughly chop and add to the raisins with the oil and vinegar. Mix well.

Red Wine Syrup

Reduce the wine in a saucepan on a medium to low heat, until it reaches a syrup consistency.

Assemble

Pan fry the scallops in the oil over a medium to high heat for one minute. Turn and cook for another 30 seconds, remove from the pan. Season and keep warm. Take cauliflower puree and place a small spoonful of each onto each plate or shell, spread. Drizzle over the red wine syrup. Arrange roasted florets around. Place two scallops on top of cauliflower and drizzle with the raisin vinaigrette. Serve.