This is the original recipe as I designed it but you can adapt it as you like

For the cauliflower soup you will need

1 Medium cauliflower

1 Large onion (sliced)

1tbs butter

1 1/2 pints of veg stock (you can use chicken stock too)

1 clove of garlic

a little mace

salt & pepper

1tbs of flour (level)

1/4 pint of milk

Wash the cauliflower and bring to the boil in salted water, allow to boil for a few mins.

Drain and cut into pieces

Fry the sliced onion in the butter over a medium heat until it goes transparent

Add in the flour, stir continuously for about a minute

Add the stock gradually, making sure the roux is incorporated

Add the mace at this point, just a small pinch

Add the cauliflower and cook for about 2omins till the cauli is tender.

Use a stick blender, add the milk, adjust the season and pass through a sieve

This can be made ahead of time and can even be frozen and defrosted on the day you want it.

To make the blue cheese butter you will need

1tbs of crumbled blue cheese

1tbs of butter

1ts of dijon mustard

Simply place all the ingredients in a bowl and mash with a fork to combine them, as you are using this to cook scallops so it doesn’t have to be perfect

The smoked pancetta adds a great flavour to the scallops but you can use ordinary pancetta or bacon lardons

Cut the pancetta into a relatively small dice and cook in a dry frying pan over a medium heat so you render the fat out and don’t burn them.

Remove and place on kitchen paper to drain.

Turn the heat up a bit on the pan and season the scallops.

If there is too much fat then simply drain some off.

Cook them for about 60secs on one side before turning them over

Once you turn them over add the blue cheese butter and use it to baste the scallops as the cook for the remaining 60secs.

To serve pour some soup into a bowl and place the scallops on top, the soup should be thick enough to hold the scallops.

Sprinkle the pancetta on top and serve.

There is a great chefs treat in this dish, take a slice of crusty bread and fry it on the pan you cooked the scallops in.

Enjoy


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