Seared Scallops with Cauliflower Puree

This dish is inspired by something that I had when I was out with the wife one evening. It was a rather interesting combo, which inspired me to try it at home. I do recall seeing something similar on MasterChef Australia.

Seared Scallops with Cauliflower Puree

Can't go wrong with bacon and scallops. The parsley vinaigrette adds an acidic hit that cuts through quite nicely.

Ingredients to serve 2.
6-8 large scallops - seasoned with salt and pepper
2 rashers of streaky bacon
1 tablespoon of unsalted butter

Cauliflower Puree
200 grams cauliflower - roughly cut into large chunks
1/2 cup milk
1/2 yellow onion - diced
2 cloves garlic - chopped
1 tablespoon grated Parmesan
1 tablespoon of unsalted butter
salt and pepper to taste

Vinaigrette
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
handful of fresh parsley - finely chopped or blitzed in a food processor.
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

1. Cook bacon in an oven at 190 degrees Celsius for 15-20 minutes, until crispy. While the bacon is in the oven, mix all vinaigrette ingredients in a small bowl and stir well. Or you can use a jar and shake it really well. When bacon is done, remove and allow to cool for a short while. Then break up the bacon into bits.

2. Boil the cauliflower in salted water for about 3-4 mins. Remove from water when cooked and set aside.

3. Over medium heat, fry the onions and garlic until they soften, about 2-3 minutes.

4. Add all the puree ingredients in a food processor or blender and puree until smooth. Reserve/set aside when done.

5. Heat a tablespoon of unsalted butter and 1 tablespoon cooking oil in a saute pan. When pan is really hot, sear the scallops about 30-45 seconds on each side. Remove from pan and set aside when done.

6. Spoon half the puree onto each serving dish. Place scallops on the puree itself and then garnish with bacon bits and the vinaigrette.

Enjoy!