Pan Fried Scallops, Romanesco Cauliflower Puree and ‘Nduja
Rated 5.0 stars by 1 users
Servings
1-2
Prep Time
10 minutes
Cook Time
25 minutes
Scallops and cauliflower are a tried and tested combination, and the ‘nduja really brings them to life. ‘Nduja is a spicy sausage - originally from Calabria - that melts in the pan creating a ‘sauce’ which pairs beautifully with the sweet scallops. A little goes a long way!
Ingredients
-
6 Japanese scallops
-
50g 'nduja
-
20g butter
-
350g Romanesco cauliflower
- 150ml whole milk
-
50ml double cream
-
1 tablespoon flatleaf parsley leaves, finely chopped
- Oil, for cooking
Directions
Step 1, To make the cauliflower puree, melt the butter in a saucepan and add the cauliflower florets. Cook, stirring occasionally, for a few minutes until they start to colour. Add the milk and cream and some seasoning and bring to a simmer, then cook for 8-10 minutes, until very soft lid. Blend with a stick blender (or use a regular blender but take care not to fill more than halfway) until smooth.
Step 2, Preheat a frying pan over medium-high heat and add a splash of oil. Pat the scallops dry and season then add them to the pan. Cook for 2-3 minutes, then turn them over.
Step 3, Add the butter and ‘nduja to the pan and allow them to melt, basting the scallops as they cook for a minute more.
Step 4, Divide the cauliflower puree between plates and top with the scallops. Drizzle over the melted ‘nduja and top with the parsley
