This is my slightly more refined and less carb heavy version of the classic seafood and steak, or as most Aussies refer, Surf & Turf.
The result is a winning combination of seared scallops & crispy prosciutto served with cauliflower puree and raspberries, alongside slices of pink beef fillet drizzled with truffle oil resting on a bed of golden buttery leek.
Highlights include the incredibly similar texture of the scallop and beef, both silky, soft and melt in your mouth. Made all the more interesting by their variance of flavour, a spectrum of rich to delicate, perfectly complimented by the salty, smokey, creamy, buttery and tart elements the side components offer.
It might sound a little bit fussy, but I can assure it is not. It really comes down to quality of produce, preparation and timing, all of which I take you through step by step below with pictures included. Total cooking time is only 35 mins!
Match with a glass of Pinot Noir, I recommend any drop from Tasmania.
Ingredients (serves 2)
- 2 x beef fillet (150- 200 grams per serve)
- 10 x scallops without roe (5 per person)
- 2 x large slices of prosciutto (1 slice per serve)
- 3 – 5 x raspberries (quartered)
- 1/2 head of cauliflower
- 1 leek
- Block of butter
- 50ml thickened cream
- 1 litre of chicken stock
- Squeeze of lemon or lime
- Truffle oil (not essential if you do not have/want to purchase)
Preparation & Equipment (prior cooking)
- 1 food processor, blender or hand stick blender (if you don’t have one you can mash the cauliflower like you would a potato mash, just a different texture)
- Place scallops out on paper towel to remove moisture (picture below). The trick to good scallops is making sure they are dry when they hit the pan, season each one with pepper
- Marinade beef fillets in truffle oil and pepper
- Wash and slice leek into length-way strips (picture below)
- Quarter raspberries
- Cut up cauliflower in florets
- Put chicken stock in pot on stove to boil (heat high)
- Pre-heat BBQ for steak (or can pan fry if preferred)
- Get a flat wide fry pan for stove top ready
Cooking Method (Approx 35 mins to serve)
- Once chicken stock is boiling, slightly reduce heat to very high simmer, place in cauliflower and pop a lid on top
- In your wide frypan (this same pan can be used throughout), melt a 1.5 cm wedge of butter on medium- high heat, once bubbling throw in leeks stirring often. Once golden and soft, remove, wrap in foil and keep warm on side.
- Next check cauliflower, after 10-12 mins it should be soft and cooked through, you will know if it easily breaks when pierced with a fork.
- Once cooked, remove cauliflower from liquid and place directly into blender using a large spoon, no need to completely drain but do not purposefully pour liquid in. Pulse well.
- Once pulsed through, it may require one or two dessert spoons of leftover stock and be pulsed again, this should bring it to the texture of a puree instead of mash, it shouldn’t be soupy and not so thick it does not stir smooth. Trick is always take your time and add a little as you go! (see consistency in pics below)
- Next, discard all stock from original pot and place puree back in. Stir through approx 50ml of thickened cream and lots of salt and pepper, then sit on a very low heat to keep warm and develop flavour throughout the rest of the cooking process.
- Now that your cauliflower and leek is ready, your steaks can go on either the BBQ (my preference) or using the fry-pan. Rule for medium rare is generally 3 – 4 mins each side on high heat, depending on thickness, making sure you get them nicely caramelised. Once cooked these will rest in air tight foil to carry on the cooking process and create its own sauce. Resting is key!!
- Whilst beef is cooking or resting, crisp up your prosciutto in the original pan or under the grill, this will only take a few minutes and is easy as cooking bacon, just let it sit on the side once crisp next to the warmth of the stove (pic below).
- Now all your components besides the scallops are ready. Meaning, the cauliflower puree is simmering low and ready to serve hot, the leeks are in foil, the beef is resting in foil and prosciutto crisp. This is is a good time to heat your plates in the microwave for 2-3 mins to keep the food warm during plate up.
- Final step! On a med-high heat, begin to melt another 1.5 cm slice of butter with a good slug of olive oil into the original pan (wipe out a little with paper towel if used to cook steak). Give your scallops a quick season with salt and a tiny squeeze of lemon, then once the butter and oil is combined, bubbling and turning golden gently place your scallops in, ensuring their is space between each (never over crowd! they will stew). These will only take 1-2 mins each side, you will know once caramelised as per the picture below. Once 1st side flipped, create a little corner in the pan to pop in leek just to quickly heat and break your prosciutto up into shards for each scallop. As soon as scallops are done on 2nd side remove pan from heat and sit aside.
- PLATE UP – working as quickly as you can! Begin by spooning a little pillow of puree for each scallop onto warmed plate, then top with scallop, shard of prosciutto and prepped raspberry. Next quickly slice beef fillet to serve on bed of leek, drizzling with a tiny amount of truffle oil (if you like) and using the resting juices to dress the plate or pour over beef. The scallop pan will also have brown butter left so ensure to spoon some over each scallop. Yum! and totally worth the effort.