Main · Season 18

Pan-Seared Scallops With Miso Cauliflower Purée

Name: Pan-Seared Scallops With Miso Cauliflower Purée
Yield: 4
Ingredients: 60ml vinegar; 60ml water; 20g sugar; 5g salt; ½ green apple, finely diced; ½ shallot, thinly sliced; 1 small shallot, finely diced; 1 garlic clove, finely diced; 20g butter; 50ml white wine; 1/2 small cauliflower, finely blitzed in a food processor; splash of water; 60ml cream; 20g white miso; 30g butter; pinch salt and white pepper; 1 cup parsley leaves; 1 cup fresh dill fronds; ½ cup fresh mint leaves; 4 anchovy fillets; ½ small garlic clove; ½ lemon, zested; 1–2 tbsp lemon juice, to taste; 4 tbsp olive oil; 4 tbsp grapeseed oil; pinch salt and white pepper; 12 scallops in the shell, roe removed; grapeseed oil, for frying; 20g butter; salt

Alyona Iljuhhina

Contestant · 03 Jun 2026

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Green Apple & Shallot Pickle

60mlvinegar

60mlwater

20gsugar

5gsalt

½green apple, finely diced

½shallot, thinly sliced

Miso Cauliflower Purée

1small shallot, finely diced

1garlic clove, finely diced

20gbutter

50mlwhite wine

1/2small cauliflower, finely blitzed in a food processor

splash of water

60mlcream

20gwhite miso

30gbutter

pinch salt and white pepper

Herb–Anchovy Green Sauce

1 cupparsley leaves

1 cupfresh dill fronds

½ cupfresh mint leaves

4anchovy fillets

½small garlic clove

½lemon, zested

1–2 tbsplemon juice, to taste

4 tbspolive oil

4 tbspgrapeseed oil

pinch salt and white pepper

Pan-Seared Scallops

12scallops in the shell, roe removed

grapeseed oil, for frying

20gbutter

salt

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

ScallopsAnchovyMisoCauliflowerMain

Recipe by Alyona Iljuhhina, Season 18. Originally published by Network 10 on 03 Jun 2026.

Original on 10 Play ↗