Pan fried scallops with cauliflower vanilla purée
Ingredients
- 140g cauliflower, cut into small florets
- 150ml milk
- ½ vanilla pod, seeds scraped out
- 2 knobs of unsalted butter
- 4 slices pancetta
- drizzle maple syrup
- 50g fresh porcini or chestnut mushrooms, cleaned and sliced
- 2 tbsp olive oil
- 6 scallop, with or without roe, it's up to you
- a few chives, snipped, to serve
Instructions
Pan-fried scallops with cauliflower vanilla purée serves 2 original recipe by BBC Good Food.
Organization Tags
Tags easily organize your Recipe Library
Comments