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Scallops, cauliflower, apple and caramelised onion 

19 November 2019

Prep Time: 12hrs plus two weeks for fermenting    Servings: 4 portions






  1. .Make the kimchi by chopping the leaves of the cauliflower and washing well. Sprinkle the 4 tbsp. of salt over the leaves and cover with water, leave for two hours, then drain and rinse very well, leave to drain well.  
  2. Blitz together the sugar, pepper paste, shichimi seasoning and ginger together. Using gloves, mix well over the cauliflower leaf and place in a jar pressing it down well. Leave at room temperature for 2-5 days to ferment pressing it down in to the liquid. Once a good fermented flavour has established put in to the fridge for at least a week before use. 
  3. Separate the florets of the cauliflower from the stalk, peel the stalk in to a cylinder shape and slice very thin on a mandolin, marinade in olive, thyme, salt and lemon juice for one hour at least. 
  4. Make the wild garlic oil by washing the leaves well and leaving them to drain. Place in a Thermomix at 80c for eight mins with the sunflower oil, cook and blitz and then strain through muslin cloth or paper towels. Gently heat the oil and wild garlic on the stove being careful not to get the oil too hot then blend well and strain. 
  5. Bring the sugar and vinegar to the boil and leave to cool. 
  6. Dice the apple and vac pac with a little of the pickle for at least 10 minutes, or leave covered for an hour in a container 
  7. Blitz the florets of cauliflower quickly, in a large pan using veg oil, caramelise the cauliflower until golden, blitz well with a little almond milk to get the correct consistency, season and reserve to one side. 
  8. Caramelise the onions in a pan with veg oil until golden brown, spread thinly on a silpat or parchment and dry out in a hot cupboard over night or in a de-hydrator. 
  9. Grill the scallops and re-heat the puree. Serve everything together on the plate.