Seared Scallops on Porchetta with Coriander, Ginger and Lime Dressing

Coriander, Ginger & Lime Dressing

This dish brings together luxury seafood, crisp porchetta, and a silky cauliflower purée for a plate that feels refined yet approachable. The sweetness of seared scallops pairs beautifully with the richness of roasted pork, while edamame adds colour and subtle bite. Finished with Frenchmaid Coriander, Ginger and Lime Dressing, it becomes a vibrant, modern entrée layered with freshness, acidity, and warmth. It’s a dish built for restaurants looking to deliver high‑impact flavour with clean, minimal plating — ideal for tasting menus, shared plates, or premium starters.

Think of it as a balanced, contemporary seafood hero: elegant, bright, and full of contrasting textures.

Ingredients

Scallops & Garnish

• 24 scallops

• 24 pieces porchetta, cut into 2cm dice

• 49g edamame beans, shelled

• 24 baby salad leaves

• 20ml olive oil

• Salt & black pepper

Cauliflower Purée

• 150g cauliflower, thinly sliced

• 120ml cream

• Salt & white pepper

To Finish

• Frenchmaid Coriander, Ginger and Lime Dressing

Method

1. Make the Cauliflower Purée: Place the sliced cauliflower into a medium pot, cover with water, and season with a little salt and white pepper. Bring to the boil, then simmer until completely soft. Drain, return to the pot, and add the cream. Continue cooking over medium heat until the cream reduces and thickens slightly. Season to taste, then blend until smooth and set aside.

2. Crisp the Porchetta: In a pan with a splash of olive oil, roast the porchetta pieces until golden and crisp. Set aside.

3. Prepare the Edamame: Blanch the edamame beans in boiling water, then drain and chill until ready to plate.

4. Sear the Scallops: Heat a sauté pan with a little olive oil until very hot. Sear the scallops on both sides until caramelised but still tender inside. Season with salt and freshly ground black pepper.

5. Assemble the Plate: Spoon six neat teaspoons of cauliflower purée onto each plate. Top each mound with a piece of roasted porchetta and a seared scallop. Scatter edamame beans around the scallops for colour and texture. Drizzle with Frenchmaid Coriander, Ginger and Lime Dressing and finish with baby salad leaves.

Chef’s Tips

• Purée perfection: For extra smoothness, strain through a fine sieve before serving.

• More texture: Add toasted breadcrumbs or crispy shallots for a refined crunch.

• Flavour switch: Replace porchetta with pancetta or chorizo for smoked depth.

• Service flow: Purée, porchetta, and edamame can be prepped ahead; scallops sear best à la minute.

Why It Works

This dish strikes a beautiful balance: the natural sweetness of scallops, the savoury punch of porchetta, the clean freshness of edamame, and the creamy richness of cauliflower. Frenchmaid Coriander, Ginger and Lime Dressing adds brightness and acidity, tying the plate together with a vibrant, modern finish.

It’s plated elegance made simple - a flavour‑driven entrée designed to impress.