This year will mark 50 years since one of the World’s greatest living chefs, Pierre Koffmann, first entered the kitchen in 1966. He has alsotrained some of the UK’s top chefs including Tom Aikens, Gordon Ramsay, Marco Pierre White, Marcus Wareing, Bruno Loubet, Tom Kitchin and Jason Atherton,to name but a fewofhis protégés, have now amassed more than 20 Michelin stars between them. This year Pierre Koffmann will apear at London’s Taste of London Festival from 15-19th June.
Serves 4
Ingredients
12 fresh scallops
Cauliflower purée
1 small cauliflower head, florets only
15g butter
100-150ml whipping cream
Salt and pepper
Squid ink sauce
50ml dry French vermouth 100ml whipping cream
50g shallots, chopped
1 small garlic clove, chopped 1 teaspoon of squid ink
Salt and pepper
Red pepper sauce
1⁄2 red pepper, thinly sliced
50ml whipping cream
Salt and pepper
Method
Cauliflower purée
Remove the stalk parts from the florets and roughly chop. In a small saucepan, add the cauliflower, butter and enough double cream to cover 1⁄2 of the cauliflower. Add salt and pepper. Bring to the boil and cook on medium heat until tender. Process in a blender until smooth; set aside and keep warm
Squid ink sauce
In a small pan, combine all of the ingredients. Reduce by half, season, and process in a blender until smooth. Pass through a fine sieve, and keep warm.
Red pepper sauce
Put the red pepper and cream in a small pan. Reduce to 4 tablespoons of sauce, season and process in a blender until smooth. Pass through a fine sieve, and keep warm.Depending on the thickness of the scallops, halve the scallops widthways, and season on both sides. Pan-fry briefly on both sides until nicely brown.On 4 warm plates, add a quenelle of cauliflower purée. In the middle of each plate pour some squid ink sauce. Add one tablespoon of red pepper sauce to each plate, and then arrange the scallop slices.
Find out more about Chef and The Taste of London Festivalhere…