Obie Faulkner, sous chef at the Hyatt Regency Sanctuary Cove, served this smoked sea scallop entrée at the Craggy Range Winemakers Dinner on 24 June.

Ingredients:

(per person)

  • 3 scallops
  • 80ml cauliflower mousseline
  • 200g apple-wood chips
  • 2 cinnamon quills
  • 20ml sauce vierge
  • 5ml truffle oil
  • 5ml balsamic glaze
  • 2g micro lemon balm
  • 2g micro red basil
  • 2g edible flower petals

Cauliflower mousseline (makes 10 portions of 80ml)

  • 1 head cauliflower, stalk out
    1 brown onion
    50g butter
    2 cloves garlic
    1 bay leaf
    500ml milk
    50ml cream
    Salt, white pepper

Sauce vierge (makes 10 serves)

  • 6 coriander seeds, dry roasted and crushed
    6 leaves of basil chiffonade
    (cut into long thin strips)
    6 leaves of coriander chiffonade
    (cut into long thin strips)
    150ml olive oil
    2 tblspn balsamic
    2 tblspn lemon juice
    2 tspn eshallot confit
    1 tomato diced
    Seasoning

Method:

To make the mousseline:

Saute onions and garlic in butter until soft. Add cauliflower and bay leaf. Cover with milk and cream, simmer until cauliflower is tender. Take some of the liquid out and reserve. Blitz the soup in a hand blender and strain, adding more reserved liquid if needed. With any leftover cauliflower mousseline add a little water and it can become a beautiful creamy cauliflower soup.

To make the sauce vierge:

Dry roast coriander seeds then crush the seeds in mortar and pestle, add oil and the rest of ingredients. Season to taste. Refrigerate any remaining sauce vierge and you can use with shellfish and white-fleshed fish such as cod or sole.

To cook scallops:

Smoke scallops for 8 minutes using the apple-wood chips and cinnamon quills. You can do this on a Webber-style barbecue by placing the applewood chips and cinnamon quills on the coals and smoke with the barbecue lid on. Once smoked, cut scallops in half and lay out on a plate, top with sauce vierge and let sit for 10 minutes.

To serve:

Spoon cauliflower mousseline onto the plate, place scallops next to mousseline, garnish with herb salad and balsamic glaze, finish with a little smoked salt.