INGREDIENTS
½ head of cauliflower, cut into florets
¼ cup extra virgin olive oil
1 tsp cumin seeds, crushed with
mortar and pestle
1 tsp ground turmeric
1 tsp curry powder
1 tsp smoked paprika
½ tsp ground cinnamon
2 tbs pine nuts
4 spring onions, white and light
green, thinly sliced
Zest and juice of 1 lemon
2 tbs currants
2 tsp sesame oil
24 fresh scallops, in the shell
Micro coriander to serve
METHOD
- Preheat the oven on Fan Plus at 160°C.
- In a food processor add the cauliflower florets and blitz until fine.
- Place the pine nuts on a universal tray and toast in the oven on shelf position 2 for 5-7 minutes or until golden. Set aside to cool.
- Heat oil in a medium frying pan over medium heat, induction setting 6. Add the spices and toast for 30 seconds or until fragrant.
- Add the cauliflower, spring onion and sauté for 2-3 minutes. Season with salt and pepper and cook until tender and slightly golden.
- Roughly chop the pine nuts and combine with currants, lemon juice and zest, sesame oil and cauliflower mixture.
- Place the scallops in a perforated steam container and Steam at 85°C for 2 minutes.
- Serve the scallops in the shell and top with the cauliflower mixture and micro coriander.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
