Roasted cauliflower with capers, raisins and fried scallops
Preparation
Place the raisins, capers and butter in the water and simmer for approx. 10 minutes. Blend until smooth and season with sherry vinegar, salt and pepper to taste. Briefly blanch the cauliflower florets in salted water, rinse in cold water and roast until golden brown. Chop up the parsley and add to the cauliflower. Fry the salted scallops on the Tepan. Serve the scallops and cauliflower garnished with the raisin and caper emulsion.
- 100 g raisins
- 100 g capers, destemmed
- 50 g cultured butter
- 200 ml water
- Sherry vinegar to taste
- Salt, pepper
- Fresh parsley
- 1 cauliflower
- 8 fresh scallops
