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Caramelised Scallops on Cauliflower Purée with Pancetta

Succulent pan-seared scallops served over a silky cauliflower purée, garnished with crispy pancetta, golden breadcrumbs, and a bright chive oil.

SeafoodAppetiserGourmetScallopsPancetta
Estimated Nutrition
Calories
373.1
kcal / serving
1492.4 kcal total
Carbs
13.7g
per serving
54.8 g total
Fat
27.6g
per serving
110.5 g total
Protein
19.6g
per serving
78.2 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
10
g
Butter
For brown butter breadcrumbs
25
g
Butter
For cauliflower purée
200
ml
Milk
Full-fat
100
ml
Single Cream
GrainsCereals
45
ml
Breadcrumb
Dried
Meat
6
slice
Pancetta
NutsSeeds
10
g
Chive
Half a bunch
1
1
Sea Salt
Flaked
1
1
Black Pepper
Freshly ground
OilsFats
25
ml
Extra Virgin Olive Oil
10
ml
Sunflower Oil
Use if necessary
Seafood
12
piece
Scallop
Shelled and coral removed
Vegetables
750
g
Cauliflower
Small head cut into small florets

Method

1
2
3
4
5
6
7
8
9
10
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