Pan-Seared Scallops with Sticky Balsamic Lemon Pearls, Cauliflower Purée & Crispy Prosciutto
Seared Scallops with Cauliflower Purée
Sticky Balsamic
4
10 minutes
15 minutes
American
Dinner
Indulge in this elegant dish featuring perfectly seared sea scallops atop a creamy cauliflower purée. Enhanced with crispy prosciutto and a touch of Sticky Balsamic Lemon Pearls, this recipe offers a delightful balance of flavors and textures, making it a perfect choice for a special occasion.
Ingredients
12 large sea scallops, roe off
Salt and pepper, to taste
2 tbsp olive oil
1 small cauliflower, cut into florets
100 ml cream
2 tbsp unsalted butter
4 slices prosciutto
2 tbsp Sticky Balsamic Lemon Pearls
Micro herbs or chives, to garnish
Zest of 1 lemon
Directions
Boil cauliflower florets in salted water for 10–12 minutes until very soft. Drain, then blend with cream and butter until smooth and silky. Season to taste. Keep warm.
Place prosciutto slices on a baking tray lined with baking paper. Bake at 180°C (355°F) for 8–10 minutes until crisp. Cool, then break into shards.
Pat scallops dry and season with salt and pepper. Heat olive oil in a non-stick pan over high heat. Sear scallops for 1–1.5 minutes per side until golden with a just-translucent centre.
Spoon cauliflower purée onto plates. Top with scallops. Garnish with Sticky Balsamic Lemon Pearls, crispy prosciutto shards, lemon zest, and micro herbs.