Recipe: Caramelised Scallops With Cauliflower Purée & Pancetta
Instructions:
Sweat down chopped cauliflower in a sauce pan on a gentle heat, add cream and water to cover before it starts caramelising. Cook until soft and and add butter whilst blending until smooth . Lay pancetta on a tray and bake 8 min each side until crispy. In a small frying pan sautee breadcrumbs with a tbsp olive oil until golden. Cool down then add crumbled pancetta. Pan fry scallops until dark golden on both sides. Serve with puree at the bottom of the plate, scallops on it, sprinkle with breadcrumbs mix, garnish with chunks of crispy pancetta and some chives. serves 6
Ingredients
- cauliflower : 600 g
- double cream : 100 ml
- extra virgin olive oil : 30 ml
- fresh chives : 10 g
- pancetta : 100 g
- panko breadcrumbs : 150 g
- scallops : 600 g
- unsalted butter : 30 g