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.