Scallops in Cauliflower Purée
Our delicious Quinlan’s scallops with cauliflower purée is a starter that will definitely leave your guests impressed!
Preparation time: 10 minutes
Cooking time: 30 minutes
3-4 person as starter
- Cauliflower puree
150g cauliflower, roughly chopped into small pieces
1/3 cup milk
60g butter, cut into 2cm cubes
Salt, to taste
Finely diced bacon (approx. 70g – 3 slices of streaky bacon)
50 grams coarse fresh breadcrumbs (1 slice white bread)
A drop of olive oil
Quinlan’s Frozen Scallop pack.
2 tbsp extra virgin olive oil
Parsley, finely chopped
- For the cauliflower puree, roughly chop the cauliflower into small pieces. Place the cauliflower and milk in a saucepan, bring to the boil and simmer for about 8-10 minutes until cauliflower is very soft. Remove from the heat, then add the butter and stir until well combined. Season to taste with salt. Blend in a small blender or food processor until smooth.
- For the bacon crumble, heat a frying pan over medium high heat, and add a drop of oil. Add bacon and fry for 2-3 minutes, stirring regularly, until crisp and golden brown. Add breadcrumbs, stir to coat, then cook for 5 minutes until golden.
- For the scallops, wash and pat dry. Season both sides with salt. Heat a frying pan over high heat, add 1 tablespoon olive oil and half the butter. When butter is foaming, add 6 scallops and cook for about 2 minutes either side until golden. Remove from heat and set aside. Wipe the pan clean with paper towel, then repeat with remaining olive oil, butter and scallops.
- To serve, place a dollop (tablespoon) of cauliflower puree on your serving plate. Place a scallop in the centre of the puree, then sprinkle generously with the bacon crumble. Garnish with parsley and serve immediately.