Scallops with purple cauliflower puree
When you’re done with the scallops you could even craft your own Ariel shell bra. Don’t pretend you weren’t thinking about it already.
10 scallops, in their shells
Olive oil, for cooking
¼ small purple cauliflower*, cut into florets
Greens to garnish (eg some form of pea shoot or dainty-looking herb leaf)
Remove scallops gently from shells and set aside. Clean shells and dry thoroughly for serving.
Combine cauliflower, butter and milk in a saucepan and cover. Cook over a medium heat until cauliflower is soft, about 10-15 minutes. Place into a food processor and blend until smooth (the longer you blend it the smoother the puree will become). Season with salt to taste.
To cook the scallops, heat a heavy based saucepan and coat with a little bit of oil to prevent them from sticking. Once the pan is really hot, add the scallops and sear them on each side for about 1 minute (size depending, can take up to 2 minutes if using bigger scallops).
To serve, add a spoonful of the cauliflower puree to the clean scallop shell, top with the scallops and garnish with greens.
*If purple cauliflower is not available, you can dye white cauliflower adding some beetroot to the mix. Substitute ½ of the cauliflower with the same quantity of cooked and pureed beetroot.