Pan-Seared Scallops With Cauliflower, Horseradish And Apple

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The British Larder
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 in number coxes or granny smith apples, peeled and diced

20 g unsalted butter

200 ml apple juice

1 head of cauliflower, shredded

200 ml milk

Salt and freshly cracked black pepper

50 g freshly grated horseradish

1 granny smith apple

200 ml cold water

200 g caster sugar

juice of one lemon

1 cauliflower head divided into 20 pence piece florettes

20 g cornflour

75 g self-raising flour + 2tbs extra

125 ml sparkling water

1 free range egg yolk

2 free range egg whites


Sunflower oil for deep-frying

1 tbs mild curry powder

2 tbs Maldon sea salt

12 hand dived scallops, prepared

Curry Salt

1 tbs peanut or sunflower oil

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