Pan-fried scallops with cauliflower vanilla purée recipe | Good Food
Vanilla pairs beautifully with the creamy mellow flavour of cauliflower and the sweetness of caramelised scallops , from BBC Good Food magazine.
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
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