Seared scallops with cauliflower purée
Golden seared scallops on a smooth, buttery cauliflower purée. Special occasion food in 30 minutes.
- Time30 min
- LevelMedium
- Costabout £6.50 a head
Ingredients
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Method
- 1
Boil the cauliflower in water for 10 minutes until very soft. Drain well and let it steam dry for 2 minutes.
10 min - 2
Blend with the butter, cream, half the lemon juice and pepper until completely smooth. Keep warm.
- 3
Pat the scallops very dry. Heat the oil in a frying pan until just smoking.
- 4
Sear the scallops for 90 seconds on one side without moving them, until deep golden. Turn and cook for 30 seconds.
2 min - 5
Spoon the purée onto plates, top with scallops, and finish with the rest of the lemon juice and the chives.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.