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Scallops in Cauliflower Purée

Our delicious Quinlan’s scallops with cauliflower purée is a starter that will definitely leave your guests impressed!

Preparation time: 10 minutes

Cooking time: 30 minutes
3-4 person as starter

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Ingredients

  • Cauliflower puree
    150g cauliflower, roughly chopped into small pieces
    1/3 cup milk
    60g butter, cut into 2cm cubes
    Salt, to taste

    Bacon crumble
    Finely diced bacon (approx. 70g – 3 slices of streaky bacon)
    50 grams coarse fresh breadcrumbs (1 slice white bread)
    A drop of olive oil

    Scallops
    Quinlan’s Frozen Scallop pack.
    2 tbsp extra virgin olive oil
    20g butter

    To garnish
    Parsley, finely chopped

Method

  1. For the cauliflower puree, roughly chop the cauliflower into small pieces. Place the cauliflower and milk in a saucepan, bring to the boil and simmer for about 8-10 minutes until cauliflower is very soft. Remove from the heat, then add the butter and stir until well combined. Season to taste with salt. Blend in a small blender or food processor until smooth. 
  2. For the bacon crumble, heat a frying pan over medium high heat, and add a drop of oil. Add bacon and fry for 2-3 minutes, stirring regularly, until crisp and golden brown. Add breadcrumbs, stir to coat, then cook for 5 minutes until golden.
  3.  For the scallops, wash and pat dry. Season both sides with salt. Heat a frying pan over high heat, add 1 tablespoon olive oil and half the butter. When butter is foaming, add 6 scallops and cook for about 2 minutes either side until golden. Remove from heat and set aside. Wipe the pan clean with paper towel, then repeat with remaining olive oil, butter and scallops.
  4. To serve, place a dollop (tablespoon) of cauliflower puree on your serving plate. Place a scallop in the centre of the puree, then sprinkle generously with the bacon crumble. Garnish with parsley and serve immediately.