The addition of fragrant cumin to the purée gives this dish an extra layer of flavour which is beautifully paired with the scallops. Leave your scallops uncovered in the fridge for a couple of hours before you cook them. Drying them out helps get a lovely crust when you cook.
Cauliflower purée
125 g cauliflower florets
30 g butter
generous pinch ground cumin
125 ml milk
few drops of lemon juice
Pancetta & Scallops
100 g pancetta, diced
10 large scallops, coral removed
knob of butter
chopped chives to serve
Start by making the cauliflower purée. In a small pan over a medium heat, melt the butter and sauté the cauliflower for 5 minutes. Add the mil and cumin, bring to the boil and simmer for 10 minutes.
Remove the cauliflower with a slotted spoon into a small processor or blender adding a little of the milk at a time until you have a smooth purée. Taste, add a few drops of lemon juice and check seasoning. Put somewhere to keep warm while you cook the scallops.
In a non stick frying pan over a medium heat, cook the pancetta until it’s fat is released and the pancetta is golden drown. Remove the pancetta leaving the fat in the pan.
Pat dry the scallops with kitchen paper and season well on both sides. Turn the heat to high (if there isn’t enough pancetta fat, add a splash of vegetable oil). Add the scallops to the pan and cook undisturbed for 2-3 minutes until golden brown. Turn them over and cook for 1-2 minutes. Add the butter, baste the scallops and remove from the heat.
Divide the cauliflower between between two warm plates. Top with scallops and sprinkle with pancetta and sprinkle with chives.
Ingredients
Cauliflower purée
- 125 g cauliflower florets
- 30 g butter
- generous pinch cumin
- 125 ml milk
- few drops of lemon juice
Scallops & pancetta
- 100 g pancetta diced
- 10 large scallops coral removed
- knob butter
- chopped chives to serve
Instructions
- Start by making the cauliflower purée. In a small pan over a medium heat, melt the butter and sauté the cauliflower for 5 minutes. Add the mil and cumin, bring to the boil and simmer for 10 minutes.
- Remove the cauliflower with a slotted spoon into a small processor or blender adding a little of the milk at a time until you have a smooth purée. Taste, add a few drops of lemon juice and check seasoning. Put somewhere to keep warm while you cook the scallops.
- In a non stick frying pan over a medium heat, cook the pancetta until it's fat is released and the pancetta is golden drown. Remove the pancetta leaving the fat in the pan.
- Pat dry the scallops with kitchen paper and season well on both sides. Turn the heat to high (if there isn't enough pancetta fat, add a splash of vegetable oil). Add the scallops to the pan and cook undisturbed for 2-3 minutes until golden brown. Turn them over and cook for 1-2 minutes. Add the butter, baste the scallops and remove from the heat.
- Divide the cauliflower between between two warm plates. Top with scallops and sprinkle with pancetta and sprinkle with chives.