Page 67 - Port Douglas Magazine 37

recipe.

The Seared Scallops with Truffled Cauliflower crunch of the pancetta & pine nuts adding the
Puree, Crisp Pancetta & Burnt Butter was a perfect texture on the palate.
dish Andy Gray created in his early years of When opening Wrasse & Roe in 2021 he wanted
working in Port Douglas. an iconic dish, ask any local where to go for the

A simple clean marriage of flavours of the best scallops & you’ll be told to go down to see
silky-smooth puree with the subtle flavour Andy & his team.
of Australia’s finest scallops finished with the Now he shares that secret with you! Enjoy.

simply delicious

SEARED SCALLOPS (1 portion)
INGREDIENTS METHOD:
Scallop meat ~ 60mg (4) Pre-heat a small pan.
Crisp Pancetta ~ 10gm (2) Add butter to pan and sear scallops on one side for 1-11/2 minutes.
Turnover and sear other side for 15 seconds.
Butter ~ 2gm
Spoon puree into 4 circles on plate to form 4 bases.
Cauliflower puree ~ 1 portion
Place pancetta on 2 of the bases then scallops on all 4 bases.
Burnt butter sauce ~ 1 portion
Spoon burnt butter sauce over each scallop, finish with chopped chives.
Finely chopped chives ~ pinch

COMPONENTS & SAUCES

CAULIFLOWER PUREE (10 portions)
INGREDIENTS METHOD:
Cream ~ 100ml NOTE: Shave surface of cauliflower to create 100 gms of ‘crumbs’ for Burnt
Butter Sauce.
Milk ~ 150ml
Heat cream & milk
Cauliflower ~ 1/2
Roughly chop remaining cauliflower (after shaving) and add cream/milk.
Truffle oil ~ 10ml
Cook to tender and strain keeping liquid aside.
Salt & pepper ~ to taste
Blend cauliflower whilst slowly adding reduced cream/ milk & truffle oil to
correct consistency
Season to taste.

BEURRE NOISETTE (10 portions)
INGREDIENTS METHOD:
Butter ~ 250g Melt & ‘burn’ butter in pan to nutty stage
Lemon juice & zest ~ 1/2 then add a squeeze of lemon juice & zest
Red Onion ~ 1/2 Add diced red onion, cauliflower crumbs & Pinenuts. Season.
Cauliflower crumb ~1/2 Keep warm to serve.
Pinenuts ~ pinch
Season ~ to taste

RECIPE COURTESY OF
66 Port Douglas Travel Planner PORT DOUGLAS MAGAZINE 67