Seared scallops with cauliflower puree, chargrilled cauliflower and edible flowers

This scallop dish was created with a look back at my trips to Cornwall and particularly Perranporth on the North Atlantic coast.
#GoldenAprin23 week 22
Seared scallops with cauliflower puree, chargrilled cauliflower and edible flowers
This scallop dish was created with a look back at my trips to Cornwall and particularly Perranporth on the North Atlantic coast.
#GoldenAprin23 week 22
Cooking Instructions
- 1
Put your cauliflower florets carefully into a pan of milk, bring to the boil and simmer until soft.
Add more milk if required during the simmering stage. Season to taste.
Once cooled add to the food processor and blend into a smooth purée. Tip back into a small saucepan and gently keep warm.
In the meantime slice a couple of florets and chargrill with a small amount of cooking spray. - 2
Now for the scallops, make sure they are dry and seasoned with salt and pepper.
Heat oil and butter in a non-stick frying pan over medium-high until butter is melted and oil begins to sizzle.
Add scallops and cook for 2 to 3 minutes on the first side to get golden sear.
Turn the scallops. Baste with butter sauce for another minute or two until scallops get slightly golden.
Remove scallops from heat.
Serve on a warm plate with edible flowers for garnish.
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