Scallops with Cauliflower Puree and Bacon Crumb

Ingredients

• 12 pieces of scallops
• Olive oil
• 250g cauliflower florets
• 100ml milk
• 30g unsalted butter, chopped
• 150g of finely diced bacon
• 120ml of panko crumb

Method

1. Place cauliflower and milk in a saucepan and bring to boil. Simmer for 8-10 minutes or until cauliflower is tender, then drain in a colander, discarding the milk.
2. Process cauliflower, butter, salt and pepper in a food processor to form a smooth puree. Transfer to a clean saucepan and keep warm.
3. Cook the bacon in medium heat for 3 minutes or until brown and crispy.
4. Add panko crumb in the pan and stir quickly until the crumb is golden.
5. Heat olive oil in the pan over high heat.
6. Season scallops with salt and pepper, then cook for 1 minute each side or until just opaque.
7. To serve, add three spoonfuls of cauliflower puree on the plate and smear the puree with the back of the spoon. Place three scallops at the edge of each streak and scatter bacon crumb around the puree and on top of bacon. Garnish with micro-herbs.