FOOD + DRINK
FABIEN COUCHOURON CONT .
Fabien ’ s Pan Seared Rye Bay Scallops with Cauliflower Purée
Prep time : 25 minutes Cook time : 4 mins Serves : 4
Ingredients :
• 100g cauliflower
• 10g butter
• 30ml double cream
• 12x Rye Bay scallops
• Pancetta
• Salt and pepper
Method : 1 . Cut cauliflower into florets and boil in water for 12 minutes . 2 . Drain water and blitz cauliflower with cream , butter and salt .
3 . Heat a pan , when hot add a drop of oil and sear scallops for 2 minutes on each side and then allow to rest for 1 minute .
4 . Assemble on the plate - Et voilà !
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