The Seared Scallops with Truffled Cauliflower Puree, Crisp Pancetta & Burnt Butter was a dish Andy Gray created in his early years of working in Port Douglas.
A simple clean marriage of flavours of the silky-smooth puree with the subtle flavour of Australia’s finest scallops finished with the crunch of the pancetta & pine nuts adding the perfect texture on the palate.
When opening Wrasse & Roe in 2021 he wanted an iconic dish, ask any local where to go for the best scallops & you’ll be told to go down to see Andy & his team.
Now he shares that secret with you! Enjoy.