Ingredients (serves 2)
4-6 large scallops, (no roe)
30g hickory smoked bacon*
Sea salt & cracked pepper
Extra-virgin olive oil
100g cauliflower florets
¼ cup thickened cream
½ cup milk
- For the cauliflower puree, place cauliflower florets, butter, cream and milk in a saucepan, bring to boil then reduce heat and simmer until tender. Place in food processor and puree until smooth, season to taste. Reheat just before serving.
- Place bacon on a lined baking tray add another sheet of baking paper and top with another baking tray. Bake in the oven at 200°C (400°F) for 8-10 minutes or until the bacon is crispy, remove from oven and set aside. Break up into 6 pieces ready for plating.
- Dry scallops well with a paper towel before cooking. Heat a non-stick pan over medium to high heat, when the pan is hot, drizzle a little olive oil in the pan, add scallops and cook until golden on one side about 3-4 minutes, turn over, add butter, season with sea salt and a squeeze of lemon juice. Remove from pan ready for plating
On two serving plates, spoon the cauliflower puree in the middle of the plate. Arrange 2-3 scallops on the puree and arrange three pieces of bacon each side of the center scallop and garnish with micro herbs.
*Try to find the largest scallops you can, these will look better on the plate than smaller ones. If using frozen scallops defrost on a paper towel to absorb as much moisture as you can before cooking. You can substitute bacon or prosciutto for the recipe if you are unable to find hickory smoked bacon.