Creating and offering condiments since 1991


with Coriander, Ginger and Lime Dressing

"A very simple recipe for an amazing look!

Your meal will look like its been made by a starred chef"


Scallops                      24

Porchetta                    24 pieces cut into 2cm dice
Edamame beans       49 grams shelled
Baby salad leaves     24
Olive oil                       20ml


Cauliflower Puree

Cauliflower                 150g thinly sliced

Cream                         120ml


Ground pepper

Frenchmaid Coriander, Ginger and Lime Dressing

Prep: 20 Min | Cook: 25 Min



To make the cauliflower puree, place the cauliflower into a medium size pot, cover with water and season with a little salt and white pepper.


Bring to the boil then simmer until soft, drain the cauliflower and return to the pot, add the cream then place back over a medium heat and reduce the cream until it thickens.  Season with salt and pepper and puree until smooth, put aside until needed.

Roast the porchette until golden brown in a little olive oil, blanch the edamame beans and drain until needed.


​Heat a sauté pan, add a little olive oil then sear the scallops on both sides, season with salt and freshly ground pepper.

Portion six teaspoons of cauliflower onto your plate,  top each with a piece porchetta and a seared scallop, sprinkle the edamame beans around the scallops then drizzle with Frenchmaid Coriander, Ginger and Lime Dressing, add the baby salad leaves and serve.

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