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Grilled Scallops with Cauliflower Purée, Confit Tomatoes and Hazelnut Vinaigrette Recipe
Grilled Scallops with Cauliflower Purée, Confit Tomatoes and Hazelnut Vinaigrette
Per Hallundbaek, Falsled Kro, Danemark
Per Hallundbaek, Falsled Kro, Danemark
Flavors of Denmark
Total time: 15 to 30 minutes

Prep. time: 10 minutes
Cooking time: 6-8 hours for the preserved tomatoes
Less than 30 minutes for the recipe itself

Difficulty: Easy
Chef's Note

"Raw or cooked, the ocean fish and shellfish that pervade the country are emblematic of our culinary traditions", says Per. "I use a lot of scallops, especially the ones caught around Tronheim in central Norway. In my opinion, they're the best in the world".

For 4 servings

- 4 large or 6 medium scallops
- Olive oil
- Juice of 1 lime
- 100 ml (6 tbsp.) cream
- 150 g (10 tbsp.) butter
- Grated nutmeg

Confit tomatoes
- 4 ripe tomatoes
- 1 clove of garlic, minced
- 2 shallots, minced
- 10 sprigs of fresh thyme
- 50 ml (3 tbsp.) olive oil
- A small pinch each of salt and sugar

- 50 ml (3 tbsp.) hazelnut oil
- 50 ml (3 tbsp.) sunflower oil
- 2 tbsp. sherry vinegar
- 1 tbsp. chopped hazelnuts
- 4 sundried tomatoes, diced
  1. Blanch the tomatoes; peel, quarter and seed them. Brush with olive oil and sprinkle with salt and sugar. Place on parchment paper and spread the shallots, garlic and thyme over top. Season again with salt and sugar. Place in a 75° C (165° F) oven for 6 to 8 hours.


  2. Boil the cauliflower for 7 minutes in salted water, then cook in the cream for 5 minutes. Put the cream and cauliflower into a food processor and blend until smooth. Pass through a sieve. Cook the butter until golden brown and add to the puree. Season to taste with salt and nutmeg.


  3. Heat the hazelnuts gently in a warm pan until golden. Combine the other ingredients for the vinaigrette and add the nuts last.


  4. Slice the scallops crosswise into thirds and sear in a little olive oil in a very hot sauté pan for one minute. Remove and season with lime juice, olive oil and salt.


  5. To serve, arrange three small rounds of cauliflower purée on each serving plate. Top each with a slice of scallop. Arrange the confit tomatoes around the scallops and spoon the hazelnut vinaigrette all around.
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