Pan Seared Scallops with Cauliflower Puree & Crispy Bacon
This quick and easy dish will for sure wow your company with the elegant look and the delicious taste.
Yield
4 servingsPrep
15 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | tablespoons |
butter
|
|
| 4 | cups |
cauliflower florets
about 1/2 small head, chopped into small florets |
|
| 1 ½ | cups |
milk
|
|
| 1 ½ | tablespoons |
olive oil
|
|
| 12 | each |
scallops
|
*
|
| 6 | slices |
bacon
cooked, and drained on paper towel |
|
| 4 | tablespoons |
pine nuts
lightly toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
butter
|
|
| 946 | ml |
cauliflower florets
about 1/2 small head, chopped into small florets |
|
| 355 | ml |
milk
|
|
| 23 | ml |
olive oil
|
|
| 12 | each |
scallops
|
*
|
| 6 | slices |
bacon
cooked, and drained on paper towel |
|
| 6E+1 | ml |
pine nuts
lightly toasted |
|
Directions
Heat the butter in a medium saucepan over medium high heat until melted.
Add the cauliflower, reduce the heat to medium, and cook for about 4 minutes until the cauliflower just begins to soften.
Pour the milk to the saucepan, and the cauliflower should be just covered.
Bring to a boil, and reduce the heat to medium low or low to maintain a gentle simmer until soft, about 12 minutes.
Season to taste with salt and black pepper.
Purée the cooked cauliflower with the milk in a food processor or blender until smooth.
Heat the olive oil in a large nonstick skillet over medium high heat until hot.
Generously season the scallops with salt and black pepper.
Cook the scallops, 2 to 3 minutes on each side or until desired doneness. Both sides should be golden and brown.
Divide the cauliflower purée onto the serving plates.
Place 3 scallops on top of it, then top with 2 pieces of crispy bacon and 1 tablespoon of toasted pine nuts on each plate.
Serve warm.
