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Scallops and Cauliflower Puree

June 17th, 2012 | Posted by Ruby in Snacks | Starters - (Comments Off on Scallops and Cauliflower Puree)
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
  1. Bring a pot of water to the boil and add a little salt
  2. Break cauliflower into florets and drop into boiling water, cook for about 8-10 minutes until just tender (don’t overcook)
  3. 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
  4. Line a baking tray with buttered baking paper and lay the slices of pancetta on the paper
  5. Cover with a further later of buttered baking baking and then place anther baking tray on top
  6. Place under the grill for approximately 8 minutes or until crisp
  7. In a saucepan melt the half of the remaining butter over medium heat
  8. When the butter starts to bubble place the scallop gently into the pan
  9. 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
  10. 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