Cauliflower Purée with Scallops

Cauliflower Purée with Scallops

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes

Serves: 4

Preparation time: 10 minutes

Cooking time: 20 minutes


  1. Heat the oven to 200°c/180°c fan/gas mark 6. Place a sheet of baking paper on a baking tray, lay the pancetta on top and cook for 8-10 minutes until crisp. Drain on kitchen paper then break in half.
  2. Cut the cauliflower into florets, and put into a large saucepan, pour over enough milk to just cover, add the onion and thyme. Bring to simmer and cook until the cauliflower is just tender.
  3. Remove the cauliflower from the milk and transfer to the blender, adding the butter. Press the fine chop programme and blend until smooth, scoop out into a pan and season as needed.
  4. Heat the oil and butter in a heavy based frying pan and season the scallops. Fry the scallops for 1-1½ minutes each side until golden.
  5. Spoon the warmed cauliflower purée onto serving plates and arrange the scallops on top, garnish with shards of pancetta.


8 slices pancetta
1 medium cauliflower
Milk to cover
½ an onion peeled and quartered
A few sprigs of thyme
40g butter
Salt and freshly ground white pepper
1 tbsp olive oil
16 scallops, with or without roe

Post a comment

Star Ratings