6 scallops

1/2 medium cauliflower

50g butter

150ml milk

150ml double cream

4 rashers streaky bacon

Dill springs to garnish

Step 1

Start by making the cauliflower puree. Chop the cauliflower into small chunks and place in a sauce pan along with the milk, cream and butter. Bring to a simmer and simmer for 20-30 mins or until the cauliflower is completely soft. Blitz to form a smooth puree - season to taste

Step 2

Place a non stick frying pan on a medium heat and fry the bacon until crispy. when nearly cooked add the scallops, to the pan and season well. sear on both sides until cooked through.

Step 3

Divide the cauliflower puree between two plates, top with the scallops and bacon and garnish with dill spring.