Serves 4-6 as an entree
12 large Japanese scallops (without roe)
6 thin slices of prosciutto, halved lengthways
250g Antoniou Kataifi pastry
1/2 cup plain flour
1 egg, lightly beaten
oil for deep frying
1 tablespoon olive oil
1 leek, pale part only, split lengthways, washed and sliced
300g cauliflower florets (1/2 small cauliflower)
1 large potato (300g) peeled and diced
1 cup salt reduced chicken stock
1/4 cup crème fraiche
2 teaspoons Dijon mustard
Black olive gremolata
20g pitted black olives, finely chopped
2 teaspoons finely grated lemon zest
1 tablespoon finely chopped parsley
Wrap each scallop in a piece of prosciutto and place on a tray.
Line another tray with baking paper. Place about ½ cup of kataifi pastry onto a bench and form into a rectangle about 16cm x 8cm. Coat a prosciutto wrapped scallop in flour, then dip into egg. Drain off excess egg, then place on end of the pastry rectangle and roll up to enclose. Place on prepared tray. Repeat with remaining scallops. Refrigerate until required.
Make gremolata. Combine all gremolata ingredients and set aside.
Make cauliflower puree. Heat oil in a heavy based saucepan. Add leek and cook over a low heat for 8 minutes or until soft, stirring occasionally; do not brown. Add cauliflower, potato and stock and bring to the boil. Reduce heat, cover and simmer for 30 minutes or until vegetables are very tender. Drain and return to saucepan. Add crème fraiche and mustard, season with pepper and puree using a stick blender. Cover and keep warm.
Heat oil. Place a kataifi scallop on a slotted spoon. Half submurge into hot oil for 10 seconds, then completely sumerge in oil. Repeat with remaining scallops. Do not crowd the pan – it is best to cook the scallops in 2 or 3 batches. The scallops will take about 2 minutes to cook. The pastry should be lightly golden brown. Drain on kitchen paper.
Serve kataifi scallops on cauliflower puree and sprinkle with gremolata.