Pan Fried Scallops with Romanesco Cauliflower Puree and ‘Nduja
Pan Fried Scallops with Romanesco Cauliflower Puree and ‘Nduja
Pan Fried Scallops with Romanesco Cauliflower Puree and ‘Nduja
Pan Fried Scallops with Romanesco Cauliflower Puree and ‘Nduja
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!
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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