Our cheeses logo
Pan-fried scallop, potato purée with Pied-De-Vent and curry-marinated cauliflower

Pan-fried scallop, potato purée with Pied-De-Vent and curry-marinated cauliflower

4 portions


  • 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


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • 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.

You can use this cheese for this recipe


Aromatic and robust

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.

See wines