Ingredients
½ head cauliflower, cut into florets
1 cup milk
125g unsalted butter, cut into 2cm cubes
1 cup finely diced bacon
½ cup coarse fresh breadcrumbs
12 scallops in the half shell, roe removed
2 tbs extra virgin olive oil
40g unsalted butter
Micro herbs, to garnish
Lemon wedges, to serve
Method:
Step 1: For the cauliflower puree, place cauliflower in a food processor and process until finely chopped. Place the cauliflower and milk in a saucepan, bring to the boil and simmer for about 8 minutes until cauliflower is very soft. Remove from the heat, then add 1 teaspoon salt and the butter and stir until well combined. Blend in a small blender or food processor until smooth. Strain through a fine sieve set over a bowl, pressing down on the solids with a plastic pastry scraper.
Step 2: For the bacon crumble, heat a frying pan over medium-high heat, add bacon and fry for a few minutes, stirring regularly, until crisp and golden brown. Add breadcrumbs, stir to coat, then cook for 5 minutes until golden.
Step 3: For the scallops, remove the scallops from the shells (you can wash and reserve the shells to serve). Pat the scallops dry. Heat a frying pan over medium-high heat, add 1 tablespoon olive oil and half the butter. When butter is foaming, add 6 scallops and cook for about 10-20 seconds each side until golden, then season with sea salt. Remove scallops and set aside. Wipe the pan clean with paper towel, then repeat with remaining olive oil, butter and scallops.
Step 4: To serve, place a dollop of cauliflower puree in the centre of each scallop shell. Place a scallop in the centre of the puree, then sprinkle generously with the bacon crumble. Place scallops on a large serving platter, garnish with micro herbs and serve with lemon wedges.
1 cup milk
125g unsalted butter, cut into 2cm cubes
1 cup finely diced bacon
½ cup coarse fresh breadcrumbs
12 scallops in the half shell, roe removed
2 tbs extra virgin olive oil
40g unsalted butter
Micro herbs, to garnish
Lemon wedges, to serve
Method:
Step 1: For the cauliflower puree, place cauliflower in a food processor and process until finely chopped. Place the cauliflower and milk in a saucepan, bring to the boil and simmer for about 8 minutes until cauliflower is very soft. Remove from the heat, then add 1 teaspoon salt and the butter and stir until well combined. Blend in a small blender or food processor until smooth. Strain through a fine sieve set over a bowl, pressing down on the solids with a plastic pastry scraper.
Step 2: For the bacon crumble, heat a frying pan over medium-high heat, add bacon and fry for a few minutes, stirring regularly, until crisp and golden brown. Add breadcrumbs, stir to coat, then cook for 5 minutes until golden.
Step 3: For the scallops, remove the scallops from the shells (you can wash and reserve the shells to serve). Pat the scallops dry. Heat a frying pan over medium-high heat, add 1 tablespoon olive oil and half the butter. When butter is foaming, add 6 scallops and cook for about 10-20 seconds each side until golden, then season with sea salt. Remove scallops and set aside. Wipe the pan clean with paper towel, then repeat with remaining olive oil, butter and scallops.
Step 4: To serve, place a dollop of cauliflower puree in the centre of each scallop shell. Place a scallop in the centre of the puree, then sprinkle generously with the bacon crumble. Place scallops on a large serving platter, garnish with micro herbs and serve with lemon wedges.
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