Food : Main Courses
LIGHTLY SEARED SCALLOP, CHORIZO & CAULIFLOWER PURÉE
- Fresh scallops
- 1 Chorizo sausage
- 200ml fresh milk
- 250g cauliflower
- 2 tbsp butter
- Salt & pepper
- Pre heat a saucepan on a high heat. Lightly sear scallops for 40 seconds on each side until caramelised.
- Thinly slice Chorizo sausage and fry in a saucepan on a high heat until golden brown.
- Finely slice cauliflower and place into a heavy based pot. Add butter, a pinch of salt and pepper & cook on low heat for 3 minutes. Cover cauliflower with milk, bring it up to a boil and then simmer until soft. Drain liquid and blend cauliflower until smooth.
Created by : Geoff Laws