Scallops with cauliflower purée and crispy pancetta

Ingredients

• 12 large scallops (Saint-Jacques), without roe
• 1 small cauliflower (approx. 600 g), in florets
• 50 g unsalted butter, plus extra for cooking
• 50 ml heavy cream
• Pinch of nutmeg
• 6 slices pancetta
• 1 lemon, zest and juice
• Salt and freshly ground black pepper

Instructions

1. 1

   Break the cauliflower into florets and cook in salted water for about 12 minutes until tender. Drain and let steam off briefly.Put the cauliflower in a food processor or use a hand blender. Add the butter, heavy cream, a pinch of nutmeg, salt and pepper. Blend until smooth and velvety. Keep warm.Fry the pancetta slices in a dry frying pan over medium heat until crispy. Drain on paper towels and set aside. Keep the rendered fat in the pan.Pat the scallops thoroughly dry with paper towels. This is crucial for a good crust. Season with salt and pepper.Heat the pan with the pancetta fat over high heat until it begins to sizzle. Add a knob of butter. Place the scallops in the pan and do not touch them for the first 90 seconds.Turn the scallops and cook for another 60 seconds on the other side. They should be golden-brown on the outside and still slightly translucent inside. Remove them immediately from the pan.Spoon a generous dollop of cauliflower purée onto each plate. Place 2 to 3 scallops next to or on top of the purée. Break the crispy pancetta into pieces and scatter over the plate. Grate some lemon zest over everything and drizzle a little lemon juice beside it. Serve immediately.