Ingredients

• 400g green king prawns
• 175ml olive oil
• 350g cauliflower, trimmed to yield 200g tiny florets
• 1 eschalot, finely chopped
• 1/4 clove garlic, finely chopped
• 1/4 bird's-eye chilli, finely chopped
• 3 ripe egg tomatoes, seeded, finely chopped
• 2 tablespoons lemon juice
• 40g butter
• 18 (about 600g) jumbo scallops, without roe
• 6 slices Italian-style bread, toasted
• 1 punnet mache (lamb's lettuce) or baby rocket
• 40g roasted peeled hazelnuts, coarsely chopped

Description

Scallops, Cauliflower And Hazelnuts With Tomato And Prawn Vinaigrette Recipe - Peel And Clean Prawns, Reserve Heads And Shells, Then Finely Chop Prawn Meat. Place Heads And Shells With Olive Oil In A Small Saucepan And Crush Slightly With A Spoon. Bring T

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