Scallops with Cauliflower Puree and Bacon Crumble
Serves 4 Recipe sourced Julie Goodwin – Our Family Table
"The combination of cauliflower, bacon and scallop is just gorgeous. This is a lovely dinner party dish. The puree and the crumble can be prepared ahead, leaving only the puree to be reheated, the crumble refreshed in the pan and the scallops to be sautéed at the last minute."
Ingredients
½ cauliflower (about 500g, trimmed)
1 cup milk
250g unsalted butter
salt, to taste
3 rashers bacon, cut into an extremely fine dice (about 2mm)
½ cup (20g) coarse fresh breadcrumbs
1 tablespoon butter
1 tablespoon olive oil
12 fat scallops, preferably on the half-shell, roe removed
lemon wedges to serve
Method
Finely chop or process the cauliflower then place it in a medium saucepan with enough milk to cover it, and bring it to the boil. Boil rapidly for 8 minutes, until it disintegrates when rubbed between your fingers.
Place the cooked cauliflower in a food processor with the butter and process until smooth. Add salt to taste. If you want a perfect puree, push the mixture through a fine metal sieve to remove any remaining lumps, then set it aside. Sauté the bacon in a frying pan. When the bacon is starting to cook and release its fat, add the breadcrumbs. Sir continually, until the breadcrumbs are golden and the bacon pieces are crunchy. Taste and season with salt if required – this will depend on how salty the bacon is – then drain on a paper towel.
Heat the butter and oil in a hot frying pan. When it is foaming, add the scallops and cook for 1-2 minutes, until they are golden brown and turning opaque. Turn and cook for a further 30 seconds to 1 minute. Dollop roughtly 1 ½ tablespoons cauliflower puree into the half-shells (or onto your serving dishes, if you don't have the half-shells). Settle a scallop on top of the puree and finish with a generous sprinkle of the bacon crumble. Serve with lemon wedges and enjoy with a glass of Pfeiffer Chardonnay.
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