Pan-fried scallops with cauliflower purée and chorizo
Nici Wickes' scallop recipe is a harmony of flavours - caramelised scallops are perfect combined with silky sweet cauliflower purée and spicy chorizo
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 2 cups cauliflower florets
- 1/2 cup milk
- 75 millilitres cream
- salt and white pepper
- 50 grams chorizo, diced
- 1 tablespoon butter
- 2 dozen scallops, orange coral/ roe pierced with a skewer
- olive oil, to drizzle
- chopped flat leaf parsley to garnish (or microherbs)
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