12 Hervey Bay scallops
500 g purple cauliflower, separated into small florets (can use standard white cauliflower)
100 g thickened cream
80 g unsalted butter
50 g sliced pancetta
Micro sorrel, snow pea sprouts or chervil
Pre-heat oven to 180 C. Place sliced pancetta onto baking paper and into the oven for about 7 minutes, or until evenly cooked. Remove and set aside. Pancetta should be crisp, but not burnt.
When cool, place in a food processor and blend into fine crumbs.
In a heavy saucepan, place the cauliflower, cream and a pinch of salt. Bring to the boil and turn heat down to a simmer until the cauliflower is tender and breaks up. Be careful not to boil for too long, as this mixture is prone to splitting. When cooked, cool to room temperature.
Heat a non-stick pan with vegetable oil. Ensure scallops are dry, otherwise when they come into contact with oil, the moisture will cause the oil to splash and cause nasty burns.
Carefully sear the scallops on one side, ensuring they are evenly caramelised. Removed from pan and set aside.
Smear a dollop of warmed cauliflower puree onto a serving plate. Arrange three scallops on top and sprinkle with pancetta crumbs. Garnish with micro sorrel, snow pea sprouts or chervil, drizzle with olive oil and serve with a lemon wedge.
Recipe provided by Imbue Food & Wine