- 270 g (9 oz) Yukon Gold potatoes
- 90 g (3 oz) Pied-De-Vent cheese
- 45 g (1.5 oz) unsalted butter
- 45 ml (3 tbsp.) 35 % cream
- 150 g (5 oz) cauliflower
- 150 ml (2/3 cup) cider vinegar
- 210 g (7 oz) sugar
- 150 ml (2/3 cup) water
- 3 ml (½ tsp.) curry
- 4 large scallops
- Salt and pepper
- Fresh dill
- Slice the potato into 3 cm (1 in.) cubes and cook in salty water.
- Then, purée the potato and put it in a saucepan over low heat.
- Remove the Pied-De-Vent’s rind.
- Add the chopped cheese, cream and butter to the purée. Add salt.
- Stir until a consistent texture is achieved or until the cheese melts.
- Slice the cauliflower into small chunks of around 1 cm (1/3 in.).
- Place the cauliflower in a gratin dish. Mix the vinegar, sugar, water and curry in a saucepan. Bring to a boil.
- Pour the hot mixture on the cauliflower.
- Cover with plastic wrap and refrigerate for at least an hour.
- Preheat oven to 400 °F (200 °C).
- Season the scallops with salt and pepper.
- Heat 15 ml (1 tbsp.) of olive oil in a medium pan.
- Cook the scallops on one side for 2 minutes, then turn them over and bake them for 2 minutes.
- Let the potato purée simmer in a saucepan.
- Mix the marinated cauliflower, dill and 3 ml (½ tsp.) of olive oil. Season with salt and pepper.
- Place the purée in the centre of the plate and top with a scallop and marinated cauliflower. Serve.
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You can use this cheese for this recipe
These full-bodied wines have an intense colouring and a powerful, complex bouquet of fruit, spice, and sometimes woody aromas. They present a hearty tannic structure and a velvety sensation in the mouth.