The BBC Good Food logo
Pan-fried scallops with cauliflower vanilla purée

Pan-fried scallops with cauliflower vanilla purée

By
Rating: 4 out of 5.6 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 2

Vanilla pairs beautifully with the creamy mellow flavour of cauliflower and the sweetness of caramelised scallops

Nutrition:
HighlightNutrientUnit
kcal354
fat25g
saturates9g
carbs8g
sugars7g
fibre2g
protein25g
low insalt1.12g
Advertisement

Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

Recipe from Good Food magazine, January 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.6 ratings
Advertisement
Advertisement
Advertisement

Sponsored content