Put the cauliflower, milk, vanilla pod
and its seeds 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
and discarding the vanilla pod. Whizz
the cauliflower until smooth in a food
processor, adding a knob of butter,
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.
Heat oven to 200C/180C fan/gas 6.
Cover a baking tray with a sheet of
baking paper, lay the pancetta 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.
Heat the remaining oil and butter in
a frying pan and season the scallops. Fry
the scallops for 1-1½ mins on each side
over a high heat until caramelised. To
assemble, spoon the purée onto plates,
top with porcini, scallops and pancetta,
then sprinkle with chives.