Pan-fried scallops with cauliflower vanilla purée - Good Food Middle East

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 scallops, with or without roe, it's up to you
• a few chives, snipped, to serve