Pan-fried scallops with cauliflower vanilla purée

Contains pork – recipe is for non-Muslims only
Vanilla pairs beautifully with the creamy mellow flavour of cauliflower and the sweetness of caramelised scallops

Prep:15 mins
Cook:25 mins

Serves 2
More effort

Nutrition per serving

kcal 354
fat 25g
saturates 9g
carbs 8g
sugars 7g
fibre 2g
protein 25g
salt 1.12g

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

Method

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.
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.
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.