Scallops with Cauliflower Puree

I love scallops, but they can be so damned expensive. So when I do cook them, I like to make sure it’s done with care and accompanied by ingeredients that make the scallop the centre of attention.

Scallops with cauliflower puree is a classic combination that’s hard to beat. And with this rocket and lemon dressing to bring a bit of zing, this dish is so easy and should definitely be tried.

Please – don’t overcook the scallops. Opaque in the centre is what you’re after, not little bullets of chewiness.

Let’s get started:

  • 1 head of cauliflower

Cut the cauliflower into florets, and cook in salted, boiling water for 20 minutes – drain, blitz until as smooth as possible, and season.

  • 50g rocket
  • juice of 1/4 lemon
  • 50ml olive oil

While the cauliflower is cooking, puree the sauce until smooth and set aside in a bowl (or squeezy bottle)

  • 18 scallops

In a pan, sear the scallops for 2 minutes on one side, then flip over for a further 30 seconds (depending on size – do not overcook, the scallops should be translucent but with a coloured outside).

Place a pool of cauliflower in the centre of a plate. Arrange three scallops on top, then drizzle the rocket dressing artistically around the scallops.

If you make up a decent batch of the dressing, you’ll find it goes really well over chicken or other steamed vegetables.

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