Scallops are such a great thing to serve to large groups of people, as they only need a minute or two in the pan. You can make the pureé the day before.


FOOD+STYLING by Paul Lowe | PHOTOGRAPHY by Kristin Gladney

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Serves 8

You will need:
1 cauliflower head, cut into florets salt and pepper, to taste
1⁄2 cup heavy cream
2 tablespoons butter
16 scallops
6 tablespoons butter
fresh herbs
  1. Boil a large pot of salted water and add the cauliflower. Cook until it is soft, and drain.
  2. Place cauliflower, cream, and butter in a food processor and blend until smooth.
  3. Season with salt and pepper.
  4. Keep the mixture warm.
  5. Fry the scallops in a little butter for about 45 seconds on each side, and season with some salt.
  6. Melt butter in a pan and stir until it starts to brown.
  7. Divide the pureé onto plates and top with scallops, brown butter, and some herbs.

TIP:

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Scallops are such a great thing to serve to large groups of people, as they only need a minute or two in the pan. You can make the pureé the day before.
Photography by

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