Pan Fried Scallops, Romanesco Cauliflower Puree and ‘Nduja
Rated 5.0 stars by 2 users
Servings
1-2
Prep Time
10 minutes
Cook Time
25 minutes
Scallops and cauliflower make a classic pairing, but these scallops with ’nduja take it to another level. Sweet, pan-fried nduja scallops are finished in ’nduja butter, creating a rich, spicy sauce that complements the delicate sweetness of the seafood. Served with a silky Romanesco puree, made from creamy Romanesco cauliflower, this elegant dish is full of flavour without being overly rich. A little ’nduja goes a long way, adding just the right amount of heat and depth.
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
Recipe Note
Frequently Asked Questions
What goes well with scallops and ’nduja?
Scallops and ’nduja work particularly well with creamy, mild ingredients that balance the heat of the sausage. In this recipe, a smooth Romanesco cauliflower puree provides a delicate, slightly nutty base for the sweet scallops and spicy ’nduja butter. Fresh parsley also adds a light, herbal finish.
What is ’nduja and what does it taste like?
’Nduja is a soft, spreadable salami from Calabria in southern Italy. It is made with pork and hot Calabrian chillies, giving it a rich, savoury flavour with plenty of heat. Because ’nduja melts easily when heated, it is ideal for creating a spicy butter or sauce to serve with scallops.
How do you cook scallops with ’nduja?
For the best results, pat the scallops dry and season them before placing them in a hot frying pan. Cook for 2–3 minutes until golden, then turn them over. Add the butter and ’nduja to the pan and allow them to melt while basting the scallops for another minute. This creates beautifully caramelised scallops coated in a rich ’nduja butter.
Can you make ’nduja butter for scallops?
Yes. ’Nduja butter is a simple way to bring together the rich, spicy flavour of ’nduja with the sweetness of scallops. Add butter and ’nduja to the pan after turning the scallops, allowing both to melt together. Baste the scallops with the flavoured butter before serving.
What is Romanesco cauliflower and can you use it for puree?
Romanesco cauliflower is a striking green vegetable related to both cauliflower and broccoli. It has a delicate, slightly nutty flavour that works particularly well in a creamy cauliflower puree. Cooking the florets until very soft before blending creates a smooth puree that complements the sweet scallops and spicy ’nduja.
How do you make a smooth Romanesco cauliflower puree?
Cook the Romanesco cauliflower florets gently with butter, milk and cream until completely tender. Blend until silky smooth, taking care when blending hot liquids. For an especially refined finish, pass the cauliflower puree through a fine sieve before serving.
What wine goes with scallops and ’nduja?
A crisp, high-acid white wine is an excellent choice for scallops with ’nduja, particularly because the acidity helps balance the richness of the butter and the heat of the sausage. A dry Italian white such as Vermentino would work beautifully. For something more adventurous, a lightly chilled Frappato is an excellent red option; scallops with ’nduja have been specifically paired with Frappato, whose fresh, light character works well with the spicy sausage.
Can I use regular cauliflower instead of Romanesco cauliflower?
Yes. Regular cauliflower makes an excellent substitute for Romanesco cauliflower and will produce a similarly creamy puree. Romanesco has a slightly nuttier flavour and gives the puree a distinctive pale-green colour, but standard cauliflower works well if Romanesco is unavailable.
