zoom Charred scallop, onion & pancetta skewers with cauliflower purée
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    Charred scallop, onion & pancetta skewers with cauliflower purée

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    Charred scallop, onion & pancetta skewers with cauliflower purée

    • Preparation time: 40 minutes
    • Cooking time: 30 minutes
    • Total time: 1 hour 10 minutes

    Serves: 4 as a starter

    Ingredients

    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
    30g butter
    A pinch of ground nutmeg (optional)
    White pepper

    FOR THE GREENS
    2 tsp olive oil
    Leaves from the cauliflower, roughly chopped
    1 large clove garlic, crushed
     

    Method

    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.

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