Amazon.co.uk Widgets Skip to content

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.

Scallops, Pancetta & Spiced Cauliflower Purée
Jules
Have a go at making your own hot smoked salmon, if not, you can buy it from most supermarkets. Serves with some or asparagus on the top if in season or slightly dressed salad leaves. A main course for 4 with some sauté potatoes on the side or a starter for 6.
Never serve a quiche style tart straight from the oven, leave to cool and eat just warm or at room temperature. If you are storing in the fridge. simply pop in the oven at 180C fan for 5-7 minutes to warm through.
No ratings yet
Prep Time 5 minutes
Cook Time 30 minutes
Course Starter
Servings 2 people
Calories 374 kcal
What equipment do you recommend?Check my 'Kitchen Essentials' list on Amazon!
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.

Nutrition

Calories: 374kcalCarbohydrates: 12gProtein: 28gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 78mgSodium: 977mgPotassium: 707mgFiber: 1gSugar: 5gVitamin A: 149IUVitamin C: 30mgCalcium: 119mgIron: 1mg
Tried this recipe?Let us know how it was!

Comments (0)

Leave a Reply

Basket
Search