Hello, food enthusiasts!
Today’s post is all about a dish that combines elegance and comfort, perfect for any special occasion or a delightful family dinner – Pan-Seared Scallops with Creamy Cauliflower Puree and Crispy Pancetta. If you’re anything like me, you crave dishes that are both impressive and incredibly delicious. This dish ticks all those boxes and more.
As a busy father of four – Edward (4), Alexander (3), Barnaby (1), and little Phillipa (0) – I often find myself juggling between family time and my love for cooking. Preparing a meal that feels like a gourmet experience but is still simple enough to execute amidst the lovely chaos at home is essential. This scallops dish is exactly that!
Scallops are truly a star ingredient. They’re sumptuous yet delicate, and they pair beautifully with the creamy, slightly nutty flavor of cauliflower puree. Adding crispy pancetta brings a delightful crunch that ties all the elements together, making each bite pure bliss.
Let’s dive into the recipe:
Ingredients:
- 400g fresh scallops
- 1 medium cauliflower (about 500g), cut into florets
- 100g pancetta, diced
- 2 tbsp olive oil
- 50g unsalted butter
- 150ml double cream
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Method:
- Begin by preparing the cauliflower puree. In a large pot of boiling salted water, cook the cauliflower florets for 10-12 minutes, until tender. Drain and set aside.
- In the same pot, heat 1 tbsp of olive oil over medium heat. Add the minced garlic and finely chopped onion, sautéing until translucent, about 3-4 minutes.
- Add the cooked cauliflower florets back into the pot, then pour in the double cream. Let everything simmer together for 5 minutes.
- Using an immersion blender, blend the cauliflower mixture until smooth. Add the unsalted butter and blend again. Season with salt and pepper to taste, then keep warm on low heat.
- In a separate non-stick skillet, cook the diced pancetta over medium heat until crispy, approximately 5-7 minutes. Remove the pancetta and drain on paper towels. Keep the rendered fat in the skillet.
- Pat the scallops dry with paper towels and season with salt and pepper. Increase the heat under the skillet to high, then add the remaining 1 tbsp of olive oil if needed.
- Place the scallops in the hot skillet and sear for 2-3 minutes on each side, until a golden crust forms and the scallops are opaque in the center. Avoid overcrowding the skillet; cook in batches if necessary.
- To serve, dollop a portion of cauliflower puree onto each plate. Arrange the seared scallops on top, then sprinkle with crispy pancetta.
- Garnish with freshly chopped parsley and serve with optional lemon wedges on the side.
This dish never fails to impress, and it’s surprisingly quick to prepare, even with my little ones running around. The smooth, rich cauliflower puree is a wonderful contrast to the succulent scallops and the salty, crispy pancetta.
Cooking is all about bringing joy and flavor into our lives, and I hope this recipe brings a spark of delight to your dining table. Let me know how it turns out for you in the comments below!
Until next time, happy cooking!
-Al
Ingredients
– 400g fresh scallops
– 1 medium cauliflower (about 500g), cut into florets
– 100g pancetta, diced
– 2 tbsp olive oil
– 50g unsalted butter
– 150ml double cream
– 2 garlic cloves, minced
– 1 small onion, finely chopped
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– Lemon wedges (optional, for serving)
Method
- Begin by preparing the cauliflower puree. In a large pot of boiling salted water, cook the cauliflower florets for 10-12 minutes, until tender. Drain and set aside.
- In the same pot, heat 1 tbsp of olive oil over medium heat. Add the minced garlic and finely chopped onion, sautéing until translucent, about 3-4 minutes.
- Add the cooked cauliflower florets back into the pot, then pour in the double cream. Let everything simmer together for 5 minutes.
- Using an immersion blender, blend the cauliflower mixture until smooth. Add the unsalted butter and blend again. Season with salt and pepper to taste, then keep warm on low heat.
- In a separate non-stick skillet, cook the diced pancetta over medium heat until crispy, approximately 5-7 minutes. Remove the pancetta and drain on paper towels. Keep the rendered fat in the skillet.
- Pat the scallops dry with paper towels and season with salt and pepper. Increase the heat under the skillet to high, then add the remaining 1 tbsp of olive oil if needed.
- Place the scallops in the hot skillet and sear for 2-3 minutes on each side, until a golden crust forms and the scallops are opaque in the center. Avoid overcrowding the skillet; cook in batches if necessary.
- To serve, dollop a portion of cauliflower puree onto each plate. Arrange the seared scallops on top, then sprinkle with crispy pancetta.
- Garnish with freshly chopped parsley and serve with optional lemon wedges on the side.
