There was a time when the thought of cauliflower always brought to mind roast sunday lunches with all the veggies, and in particular cauliflower with cheese sauce. Preferably served with a very cheesy cheese sauce, and more on decadent cheesy sauces in another blog. But not anymore, it seems that since I discovered the heavenly combination of Panfried scallops served with a cauliflower puree this has become my preferred mental picture.
And since it is still cauliflower season, I stopped off first at the Veggie man for a perfect cauli and then on to the fishmonger to pick up some very fresh scallops.
This recipe can be served as a snack, in single mini portion servings.
Or more usually as a not so run of the mill starter. Of course more often than not I just serve an extra big helping as by main meal.
Recipe for Scallops with Cauliflower Puree and Pancetta
Ingredients (to serve 4 as starter)
1 medium cauliflower
30 grams butter
1/2 cup double thick fresh cream
salt & white pepper
12-16 scallops (3-4 scallops per person depending on size)
50 grams butter
1 clove garlic minced
4 slices pancetta (or streaky bacon)
1 Tablespoon of flat leaf parsley chopped
- Bring a pot of water to the boil and add a little salt
- Break cauliflower into florets and drop into boiling water, cook for about 8-10 minutes until just tender (don’t overcook)
- In a suitable container (I usually us a 1 litre glass jug) place the butter, cream cauliflower and seasoning and blitz with a ??? until smooth, set aside and keep warm
- Line a baking tray with buttered baking paper and lay the slices of pancetta on the paper
- Cover with a further later of buttered baking baking and then place anther baking tray on top
- Place under the grill for approximately 8 minutes or until crisp
- In a saucepan melt the half of the remaining butter over medium heat
- When the butter starts to bubble place the scallop gently into the pan
- Cook for about 2 minutes or until they’re just starting to caramelise then turn, add the remaining butter and garlic and cook for a further 1-2 minutes
- To plate up – spoon the puree on the plate, place the scallops onto the puree, drizzle a little of the garlic butter over the scallops and garnish with a slice of pancetta and a sprinkling of parsley