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Home Coquilles met bloemkoolpuree en krokante pancetta

Starter Luxurious Quick Seafood French Dinner

Scallops are one of those dishes that look luxurious but are surprisingly quick to make. The secret is a hot pan and scallops that are bone-dry before they hit the pan. That’s how you get that beautiful golden crust you live for. Serve them on a generous spoonful of cauliflower purée on your nicest dinner plates and you’ll have a starter that looks instantly professional. Crispy pancetta and a grating of lemon zest put the finishing touch on the picture.

x_ckl_recipe_markerScallops with cauliflower purée and crispy pancetta Golden-brown seared scallops on silky-smooth cauliflower purée, finished with crispy pancetta and a squeeze of lemon. This is the starter your guests will remember. How to make scallops with cauliflower purée and crispy pancetta? Starter French 4 personen 10 min 30 min

Break the cauliflower into florets and cook in salted water for about 12 minutes until tender. Drain and let steam off briefly.
Put the cauliflower in a food processor or use a hand blender. Add the butter, heavy cream, a pinch of nutmeg, salt and pepper. Blend until smooth and velvety. Keep warm.
Fry the pancetta slices in a dry frying pan over medium heat until crispy. Drain on paper towels and set aside. Keep the rendered fat in the pan.
Pat the scallops thoroughly dry with paper towels. This is crucial for a good crust. Season with salt and pepper.
Heat the pan with the pancetta fat over high heat until it begins to sizzle. Add a knob of butter. Place the scallops in the pan and do not touch them for the first 90 seconds.
Turn the scallops and cook for another 60 seconds on the other side. They should be golden-brown on the outside and still slightly translucent inside. Remove them immediately from the pan.
Spoon a generous dollop of cauliflower purée onto each plate. Place 2 to 3 scallops next to or on top of the purée. Break the crispy pancetta into pieces and scatter over the plate. Grate some lemon zest over everything and drizzle a little lemon juice beside it. Serve immediately.

Starter Luxurious Quick Seafood French Dinner 12 large scallops (Saint-Jacques), without roe 1 small cauliflower (approx. 600 g), in florets 50 g unsalted butter, plus extra for cooking 50 ml heavy cream Pinch of nutmeg 6 slices pancetta 1 lemon, zest and juice Salt and freshly ground black pepper Large pot Frying pan (preferably cast iron or stainless steel) Hand blender or food processor Paper towels Zester Spoon dinner plates dinner-plates Frying Pan frying-pan Pans pots-and-pans Grater grater Cookinglife Dinner Plates Sabi Beige ø 26 cm - 6 pieces Cookinglife Dinerbord Alessi Dinner Plates All-Time ø 27 cm - 4 pieces - Guido Venturini - AGV29/1 Alessi ["dinner plate"] Costa Nova Dinner Plates Rosa White ø 28 cm - 6 pieces Costa Nova Dinerbord Cosy & Trendy Dinner Plates Quintana Blue ø 28 cm - 4 pieces Cosy & Trendy Dinerbord Steak with red wine sauce and rosemary foodies-biefstuk-met-rode-wijnsaus-en-rozemarijn Surf & Turf met kreeft en ossenhaas foodies-surf-turf-met-kreeft-en-ossenhaas Steak tartare with kohlrabi and lovage vinaigrette foodies-steak-tartaar-met-koolrabi-en-lavasvinaigrette Luxe lasagna met kalfsvlees en truffel foodies-luxe-lasagna-met-kalfsvlees-en-truffel

Recipe

Scallops with cauliflower purée and crispy pancetta

Golden-brown seared scallops on silky-smooth cauliflower purée, finished with crispy pancetta and a squeeze of lemon. This is the starter your guests will remember.

Course	Starter
Kitchen	French
Servings	4 personen

Preparation time

Preparation time	10 min
Total	30 min

Equipment

Large pot
Frying pan (preferably cast iron or stainless steel)
Hand blender or food processor
Paper towels
Zester
Spoon

Ingredients

12 large scallops (Saint-Jacques), without roe
1 small cauliflower (approx. 600 g), in florets
50 g unsalted butter, plus extra for cooking
50 ml heavy cream
Pinch of nutmeg
6 slices pancetta
1 lemon, zest and juice
Salt and freshly ground black pepper

How to make scallops with cauliflower purée and crispy pancetta?

Break the cauliflower into florets and cook in salted water for about 12 minutes until tender. Drain and let steam off briefly.
Put the cauliflower in a food processor or use a hand blender. Add the butter, heavy cream, a pinch of nutmeg, salt and pepper. Blend until smooth and velvety. Keep warm.
Fry the pancetta slices in a dry frying pan over medium heat until crispy. Drain on paper towels and set aside. Keep the rendered fat in the pan.
Pat the scallops thoroughly dry with paper towels. This is crucial for a good crust. Season with salt and pepper.
Heat the pan with the pancetta fat over high heat until it begins to sizzle. Add a knob of butter. Place the scallops in the pan and do not touch them for the first 90 seconds.
Turn the scallops and cook for another 60 seconds on the other side. They should be golden-brown on the outside and still slightly translucent inside. Remove them immediately from the pan.
Spoon a generous dollop of cauliflower purée onto each plate. Place 2 to 3 scallops next to or on top of the purée. Break the crispy pancetta into pieces and scatter over the plate. Grate some lemon zest over everything and drizzle a little lemon juice beside it. Serve immediately.

Cooking mode Prevents your screen from going to sleep

Presentation is as important as the cooking for this dish. A warm, generous plate gives the cauliflower purée and scallops the space to shine. Choose a plate in a neutral, warm tone so the golden-brown of the scallops really stands out. After all, you eat with your eyes too.

Want to expand this recipe? Add a spoonful of crispy capers or replace the pancetta with a drizzle of brown butter with sage for a vegetarian variation. Both options work perfectly on the same base of cauliflower purée and well-seared scallops.

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