Name: Pan-fried scallops with cauliflower vanilla purée
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 140g cauliflower cut into small florets; 150ml milk; ½ vanilla pod seeds scraped out; 2 knobs of unsalted butter; 4 slices pancetta; drizzle maple syrup; 50g fresh porcini or chestnut mushrooms, cleaned and sliced; 2 tbsp olive oil; 6 scallops with or without roe, it's up to you; a few chives snipped, to serve

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Pan-fried scallops with cauliflower vanilla purée

Pan-fried scallops with cauliflower vanilla purée

Maria Elia

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Serves 2

More effort

Prep: 15 mins

Cook: 25 mins

A star rating of 4 out of 5.8 ratingsRate

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Vanilla pairs beautifully with the creamy mellow flavour of cauliflower and the sweetness of caramelised scallops

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Ingredients

Nutrition

Units:

MetricUS

140g cauliflower

cut into small florets
150ml milk
½ vanilla pod

seeds scraped out
2 knobs of unsalted butter
4 slices pancetta
drizzle maple syrup
50g fresh porcini

or chestnut mushrooms, cleaned and sliced
2 tbsp olive oil
6 scallops

with or without roe, it's up to you
a few chives

snipped, to serve

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Nutrition: per serving

kcal354
fat25g
saturates9g
carbs8g
sugars7g
fibre2g
protein25g
salt1.12g

low

Method

step 1

Put the cauliflower, milk, vanilla pod and its seeds into a small saucepan with a pinch of salt. Cover and simmer for 10 mins until the cauliflower is tender. Drain the cauliflower, reserving the milk and discarding the vanilla pod. Whizz the cauliflower until smooth in a food processor, adding a knob of butter, seasoning and enough reserved milk to make a nice, smooth consistency. This can be made up to a day ahead, then reheated in a pan or microwave.
step 2

Heat oven to 200C/180C fan/gas 6. Cover a baking tray with a sheet of baking paper, lay the pancetta on top and cook for 8-10 mins until crisp. Drain on kitchen paper, drizzle with maple syrup and set aside until serving. 3 Fry the porcini in half the olive oil in a hot pan for about 4 mins until starting to brown. Keep warm.
step 3

Heat the remaining oil and butter in a frying pan and season the scallops. Fry the scallops for 1-1½ mins on each side over a high heat until caramelised. To assemble, spoon the purée onto plates, top with porcini, scallops and pancetta, then sprinkle with chives.

Recipe from Good Food magazine, January 2010

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A star rating of 4 out of 5.8 ratings

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