Creamy scallops with bacon- recipe by Justine Pattison
This clever dish might look and taste creamy but I’ve made the sauce with pureed cauliflower rather than cream. It may sound a bit odd but it works beautifully and compliments the flavour of the...
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Ingredients
- 1 litre water
- ½ chicken stock cube
- 1 small cauliflower ((about 700g), cut into small florets)
- 200 g large roeless scallops, (thawed if frozen)
- 3 rashers (about 95g), smoked back bacon
- oil, (for spraying or brushing)
- 3 tbsp double cream
- flaked sea salt
- ground black pepper
- fresh finely chopped parsley, (to garnish (optional))
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