PAN-FRIED SCALLOPS WITH VANILLA CAULIFLOWER PUREE

PAN-FRIED SCALLOPS WITH VANILLA CAULIFLOWER PUREE image

Yield 2 servings

Number Of Ingredients 10

140g cauliflower (cut into small florets)
150ml milk
vanilla flavouring (to taste)
2 knobs of extra light margarine
4 slices pancetta (or streaky bacon)
drizzle maple syrup
50g fresh porcini or chestnut mushrooms (cleaned and sliced)
2 tbsp olive oil
6 scallops
a few chives (snipped, to serve)

Steps:

1. Put the cauliflower, milk and vanilla extract into a small saucepan with a pinch of salt. Cover and simmer for 10 mins until the cauliflower is tender. Drain the cauliflower, reserving the milk. Whizz the cauliflower until smooth in a food processor, adding a knob of margarine, seasoning and enough reserved milk to make a nice, smooth consistency. This can be made up to a day ahead, then reheated in a pan or microwave. 2. Heat oven to 200C/180C fan/gas 6. Cover a baking tray with a sheet of baking paper, lay the pancetta/bacon on top and cook for 8-10 mins until crisp. Drain on kitchen paper, drizzle with maple syrup and set aside until serving. 3 Fry the porcini in half the olive oil in a hot pan for about 4 mins until starting to brown. Keep warm. 3. Heat the remaining oil and margarine in a frying pan and season the scallops. Fry the scallops for 1-1 mins on each side over a high heat until caramelised. To assemble, spoon the pure onto plates, top with porcini, scallops and pancetta, then sprinkle with chives. 354 kcalories, protein 25g, carbohydrate 8g, fat 25 g, saturated fat 9g, fibre 2g, sugar 7g, salt 1.12g