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Pan Fried Scallops with Romanesco Cauliflower Puree and ‘Nduja
Pan Fried Scallops with Romanesco Cauliflower Puree and ‘Nduja
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Feeds 1 - 2 people 
Prep time 10m
Cook time 25m
Description
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!
- 6 Japanese scallops
- 50g 'nduja
- 20g unsalted butter
- 350g Romanesco cauliflower
- 150ml whole milk
- 50ml double cream
- 1 tablespoon flatleaf parsley leaves, finely chopped
- Oil, for cooking
- 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.
- 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.
- Add the butter and ‘nduja to the pan and allow them to melt, basting the scallops as they cook for a minute more.
- 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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Calabrian salami has a long history that dates back to the Greek colonisation of the Ionian coast of Italy. Nduja is a spreadable and spicy salami that originated in Calabria and it is considered one of the most exclusive charcuterie products to come from that area. This nduja comes in a jar making ... -
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