Pan Seared Scallops with Cauliflower Puree and Crispy Bacon
A great combination of flavours and textures.
Pan Seared Scallops with Cauliflower Puree and Crispy Bacon
Ingredients
6 scallops
1/2 medium cauliflower
50g butter
150ml milk
150ml double cream
4 rashers streaky bacon
Dill springs to garnish
Cooking steps
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.
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.
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