Home > Scallop recipes > Pierre Koffmann’s scallops with squid ink sauce
By: Pierre Koffmann
- Published:29 Sep 21
- Updated:25 Mar 24
- Test kitchen approved
Legendary chef Pierre Koffmann shares his recipe for a starter of sustainable scallops. Serve with squid ink sauce and creamy cauliflower puree.
Want to cook like a pro? Pierre Koffmann’s Classic French Cooking BBC Maestro course is available from 1 September 2021. All online courses cost £80 each. Find out more here
- Easy
- September 2021
Test kitchen approved
- Serves 6 as a starter
- Hands-on time 20 min
Legendary chef Pierre Koffmann shares his recipe for a starter of sustainable scallops. Serve with squid ink sauce and creamy cauliflower puree.
Want to cook like a pro? Pierre Koffmann’s Classic French Cooking BBC Maestro course is available from 1 September 2021. All online courses cost £80 each. Find out more here
Nutrition: per serving
- Calories
- 300kcals
- Fat
- 18.5g (11g saturated)
- Protein
- 24g
- Carbohydrates
- 6.1g (4.7g sugars)
- Fibre
- 2.3g
- Salt
- 0.5g
Advertisem*nt
Ingredients
- 18 sustainable scallops, roe removed, halved if large
- Knob of unsalted butter
- Baby/micro herbs to serve (optional)
For the cauliflower purée
- 1 small cauliflower, stalk and florets roughly chopped
- 15g butter
- 100-150ml whipping cream
For the squid ink sauce
- 50ml dry French vermouth
- 100ml whipping cream
- 50g shallots, finely chopped
- 1 small garlic clove, crushed
- 1-2 tsp squid or cuttlefish ink (widely available online)
For the red pepper sauce
- 1 red pepper, thinly sliced
- 100ml whipping cream
You’ll also need
- Stick blender
Advertisem*nt
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- For the cauliflower purée, put the chopped cauliflower stalks, florets and butter in a small pan. Add enough cream to come halfway up the cauliflower. Season with salt, bring to the boil, then reduce the heat to low and cook until just tender (about 20 minutes). Whizz with a stick blender until smooth; set aside (see Make Ahead).
- To make the squid ink sauce, combine all the ingredients in a small pan and cook over a medium heat until reduced by half. Season with salt, then whizz with a stick blender until smooth. Pass through a fine sieve and set aside (see Make Ahead).
- For the pepper sauce, put the red pepper and cream in a small pan and cook over a medium heat until the cream has reduced by half (about 4 tbsp). Season, then whizz with a stick blender until smooth. Pass through a fine sieve (see Make Ahead).
- Heat a knob of butter in a frying pan over a high heat. Pat the scallops dry, then pan-fry briefly on both sides until golden (see Pierre’s scallop tips).
- To serve, gently warm the sauces, then add a dollop of cauliflower purée and a drizzle of squid ink sauce to each plate. Arrange the scallops on top, then add a little of the red pepper sauce. Garnish with herbs if you like, then serve.
Recipe continues after advertising
Advertisem*nt
- Recipe from September 2021 Issue
Nutrition
Nutrition: per serving
- Calories
- 300kcals
- Fat
- 18.5g (11g saturated)
- Protein
- 24g
- Carbohydrates
- 6.1g (4.7g sugars)
- Fibre
- 2.3g
- Salt
- 0.5g
delicious. tips
Pierre’s scallop tips:The pan is hot enough to add the scallops when the butter starts foaming.
The scallops are cooked when golden on both sides and just warm in the middle – about 1½ minutes on each side for fat scallops. It’s vital not to overcook them or they’ll be rubbery – press the top and they should still have some give.
While cooking the scallops, dress warm plates with the sauces, ready to serve the scallops the moment they’re done.
You can make the purée/ sauces up to 2 hours ahead. Cool, cover and set aside. Reheat gently, stirring, then fry the scallops.
Buy ingredients online
Recipe By:
Pierre Koffmann
- Published:29 Sep 21
- Updated:25 Mar 24
Related recipe collections
Cauliflower recipesCelebrity chef Christmas recipesCelebrity chef recipesChristmas starter recipesDinner party starter recipesFrench recipesScallop recipes
Rate & review
Rate
You must be logged in to rate a recipe, click here to login.
Reviews
Share a tip
Or, how about...?
Take your bread game to the next level by baking...
- Easy
Simple summer produce is put to fantastic use in this...
Dairy-free
- Easy
The secret to making this sophisticated scallop dish is using...
- Easy
Legendary chef Pierre Koffmann shares his recipe for melt-in-your-mouth lamb...
- Easy
This deceptively simple grilled squid recipe uses a fantastic cumin...
Gluten-free
- Easy
A simple lemon dressing is all good squid needs, especially...
- Medium
More food for thought...
Related collections
More to discover
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter