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Pan Fried Scallops with Romanesco Cauliflower Puree and ‘Nduja

  • Feeds 1 - 2 people
  • Prep time 10m
  • Cook time 25m

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!

  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.
  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.
  3. Add the butter and ‘nduja to the pan and allow them to melt, basting the scallops as they cook for a minute more.
  4. Divide the cauliflower puree between plates and top with the scallops. Drizzle over the melted ‘nduja and top with the parsley

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