Pan-fried scallops served with a creamy cauliflower purée, crisp pancetta slices and a dash of truffle oil.
Place the milk and cauliflower in a pan with a good pinch of salt and bring to the boil. Simmer until the cauliflower is tender. Drain the cauliflower from the milk making sure you do not throw away the milk. Puree the cooked cauliflower in a food processor until smooth and add some of the milk if required. Season with salt and pepper.
Preheat the ovn to 180'c.
Place the slices of pancetta between two sheets of baking paper and then between two baking trays. Bake in the oven at 180 degrees for 6 - 7 minutes, until golden brown. The pancetta will crisp as it cools.
Heat up a frying pan until very hot. Season the scallops with salt and pepper and then fry in a drizzle of sunflower oil. Cook on one side for two minutes until golden brown and then finish cooking by turning them over and cooking for another minute. Squeeze over the juice of half a lemon, truffle oil and add a knob of butter to the pan and roll the scallops around in this sauce.
To assemble your dish, place three dollops of cauliflower puree on your plate, put the scallops on top and drizzle on the juices from the pan. Finish the plate with a crisp strip of pancetta.
«Make sure the scallops are dry before you fry them - pat dry with a tea towel or kitchen paper.»