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cauliflower & scallops, a match made in heaven

Since I still have some cauilflower left-over from my warm salad, I decided to make my favourite scallops recipe…..


Sauteed scallops with cauliflower puree and crisp pancetta


Serves 4

½ head of cauliflower
25g butter
½ pint milk
12 large scallops
Olive oil

Truffle oil
Picked chervil for garnish

Cauliflower puree
Heat the butter, milk and cauliflower in a pan, cook the cauliflower until softened. Strain and liquidise the cauliflower then season well. Keep warm. [do not throw away the milk]. Puree the cooked cauliflower in a food processor until smooth and add a little the milk if required. Season with salt/pepper and add a small drizzle of truffle oil.

Crisp pancetta
Place the slices of pancetta between two sheets of baking paper and then between two baking trays. Bake in the oven at 180 degrees for 10 minutes. Remove the top baking sheet and continue baking the pancetta until golden brown. The pancetta will crisp as it cools.

Heat up a frying pan until very hot. Season the scallops with salt and pepper and then fry in a drizzle of oil. Cook on one side until golden brown and then finish cooking by turning them over and cooking for another minute. Add a knob of butter to the pan and toss the scallops in the foaming butter.

To assemble your dish, place three dollops of cauliflower puree on a plate, put the scallops on top and drizzle round the juices from the pan. Finish each portion with the crisp strip of pancetta.

OPTIONAL- omit the truffle oil, add raisins to the butter and scallops, scatter plump raisins over each scallop to serve.



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