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Charred scallop, onion & pancetta skewers with cauliflower purée
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Serves: 4 as a starter
FOR YJE SCALLOPS
350g (about 28) Waitrose Patagonian raw scallops
2 x 95g packs Cooks’ Ingredients Pancetta
120g bunch salad onions, trimmed, cut into 3cm pieces
2 tbsp olive oil, for brushing
FOR THE PURÉE
750g fresh cauliflower, broken into florets (roughly 2 small ones) and reserve the leaves
400g essential Waitrose Potato Mash
A pinch of ground nutmeg (optional)
FOR THE GREENS
2 tsp olive oil
Leaves from the cauliflower, roughly chopped
1 large clove garlic, crushed
1. Preheat the barbecue (or griddle/grill). Wrap each scallop tightly with a rasher of pancetta. Thread the scallops and salad onion pieces alternately onto 4 metal skewers. Brush with olive oil. Cover and chill until ready to cook.
2. Make the purée by cooking the cauliflower in a medium saucepan of boiling water for 20 minutes, until tender. Drain the cauliflower and put it back in the pan. Heat the mashed potato according to pack instructions. Mash the cauliflower with the butter and nutmeg until smooth. Beat in the mashed potato. Season and keep warm.
3. For the greens, heat a large frying pan with the olive oil. When hot, add the cauliflower leaves and stir-fry for 2 minutes until starting to colour. Add the garlic, turn down the heat and add 1 tbsp of water. Cover with a lid and toss briefly.
4. Meanwhile, cook the scallops over the coolest part of the barbecue for 3 minutes each side (or cook under a preheated grill or on a hot griddle pan). Serve everything piping hot.
Cook’s tipThe bacon fat will encourage the flames so make sure you have water to calm the flames during cooking.
This recipe was first published in July 2018.