Scallop & Prawn Roulade With Sous Vide Cauliflower Puree Recipe

Recipe By Slurrp

This Scallop & Prawn Roulade with Sous Vide Cauliflower Puree is a luxurious and elegant dish that is perfect for special occasions. The delicate flavors of the scallops and prawns are enhanced by the creamy and velvety cauliflower puree. The roulade is made by rolling the scallops and prawns in a thin slice of smoked salmon, which adds a smoky and savory element to the dish. The sous vide cooking method ensures that the seafood is perfectly cooked and tender. Serve this dish as an appetizer or a main course for a truly impressive meal.

4.7
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40minstotal
40m.total
Scallop & Prawn Roulade With Sous Vide Cauliflower Puree
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Ingredients for Scallop & Prawn Roulade With Sous Vide Cauliflower Puree Recipe

  • 1.50 Large Scallops
  • 1.50 Large Prawns
  • 1.50 Slices Of Smoked Salmon
  • 1/4 Small Head Of Cauliflower, Cut Into Florets
  • As required Salt And Pepper, To Taste
  • as per your need Fresh Herbs, For Garnish

Directions: Scallop & Prawn Roulade With Sous Vide Cauliflower Puree Recipe

Cooking Directions

  • STEP 1.Prepare the sous vide water bath and set the temperature to 55°C (131°F).
  • STEP 2.Season the scallops and prawns with salt and pepper.
  • STEP 3.Wrap each scallop and prawn with a slice of smoked salmon.
  • STEP 4.Place the wrapped scallops and prawns in a vacuum-sealed bag and seal.
  • STEP 5.Cook the scallops and prawns in the sous vide water bath for 30 minutes.
  • STEP 6.While the seafood is cooking, prepare the cauliflower puree by steaming the cauliflower until tender.
  • STEP 7.Transfer the steamed cauliflower to a blender and blend until smooth.
  • STEP 8.Season the cauliflower puree with salt and pepper to taste.
  • STEP 9.Remove the cooked scallops and prawns from the sous vide water bath and pat dry.
  • STEP 10.Slice the roulade into rounds and serve on a bed of cauliflower puree.
  • STEP 11.Garnish with fresh herbs and serve immediately.

Cooking Tips

  • Make sure to properly season the scallops and prawns before wrapping them in smoked salmon.
  • Be careful not to overcook the seafood in the sous vide water bath, as it can become rubbery.
  • For a smokier flavor, you can use hot-smoked salmon instead of cold-smoked salmon.

Storage and Serving

  • This dish is best served immediately after cooking.
  • If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • To reheat, gently warm the roulade in a sous vide water bath at 55°C (131°F) for 10-15 minutes.
  • Serve the reheated roulade on a fresh bed of cauliflower puree.
Nutrition
value
215
calories per serving
9 g Fat26 g Protein8 g Carbs5 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    26g
  • Carbs
    8g
  • Fiber
    5g

MacroNutrients

  • Carbs
    8g
  • Protein
    26g
  • Fiber
    5g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    273mg
  • Iron
    5mg
  • Vitamin A
    1021mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    225mg
  • Vitamin B9
    1975mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    58mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    85mg
  • Manganese
    < 1mg
  • Phosphorus
    326mg
  • Selenium
    40mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp