Seared scallops with cauliflower purée and crispy bacon

Name: Seared scallops with cauliflower purée and crispy bacon
Total time: 30 min
Cuisine: Modern British
Ingredients: 8 king scallops, cleaned, roe off; 1 cauliflower, cut into florets; 200ml whole milk; 100g cottage cheese; 4 smoked streaky bacon rashers; 1 tbsp olive oil; 1 lemon, cut into wedges; 1 tbsp fresh chives, snipped

Sweet golden scallops on a silky cauliflower purée with crisp smoky bacon.

Time30 min
LevelMedium
Costabout £7.50 a head

2 servings

Ingredients

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8king scallopscleaned, roe off
1cauliflowercut into florets
200 mlwhole milk
100 gcottage cheese
4smoked streaky bacon rashers
1 tbspolive oil
1lemoncut into wedges
1 tbspfresh chivessnipped

Method

1
Simmer the cauliflower in the milk, with a splash of water if needed, for 12 minutes until very soft.
12 min
2
Blend with the cottage cheese until completely smooth. Season well and keep warm.
3
Grill or dry fry the bacon for 6 minutes until crisp. Crumble it.
6 min
4
Pat the scallops very dry and season. Heat the oil in a frying pan until smoking.
5
Sear the scallops for 90 seconds on each side until deeply golden and just opaque in the middle.
3 min
6
Spoon purée onto plates, top with scallops and bacon, then chives and a lemon wedge.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.