Scallops with Truffle Butter - Chef Recipe by Jack Stein
"I ‘borrowed’ this recipe from my time spent on a work placement in a lovely little restaurant calle...
Unsalted butter, for greasing
3 Tbs finely grated parmesan
230g cauliflower florets, chopped
Sea salt and freshly ground white pepper, to taste
140g plain goat cheese
1/4 tsp freshly grated nutmeg
3 eggs, plus 5 whites
Heat oven to 190 C. Grease four 230g ramekins with butter and coat with Parmesan; place on a baking sheet and chill.
Cook cauliflower in salted boiling water until tender, 4–6 minutes. Drain and transfer to a food processor. Add goat cheese, nutmeg, 3 eggs, salt, and pepper; purée until smooth.
Transfer to a large bowl; chill until ready to use. Whip egg whites into stiff peaks in a bowl; in batches, fold whites into cauliflower purée and divide between prepared ramekins.
Bake until golden and puffed, about 30 minutes.
Photo Credits: Raiza Costa