Seared Scallops with Cauliflower Puree

• 16.0 pieces Large sea scallops
• 600.0 g Cauliflower
• 80.0 g Pancetta
• 60.0 g Butter
• 60.0 ml Heavy cream
• 20.0 g Fresh chives
• 30.0 ml Extra virgin olive oil
• 1.0 piece Lemon

Instructions

1. 1

   Steam cauliflower until very tender, about 15 minutes.

   ⏱ 15 minutes

2. 2

   Blend cauliflower with butter and cream until silky smooth.

3. 3

   Crisp pancetta in a pan until golden, set aside.

4. 4

   Pat scallops very dry. Sear in hot pan with oil for 2 minutes per side.

   ⏱ 4 minutes

5. 5

   Plate puree, top with scallops, crispy pancetta, and chive oil.

Nutrition Facts