Scallops with cauliflower purée and apple

Scallops with cauliflower purée and apple

By
From
Fabulous Food, Minus the Boombah
Serves
2
Photographer
Mark Roper

Scallops sound very fancy, but they’re not expensive and they’re so quick to cook. Combining them with cauliflower purée sounds crazy, but it works – especially when you throw in some peppery watercress and fresh, tangy apple. Make sure you’ve got hot plates for serving.

Ingredients

Quantity Ingredient
6 fresh scallops
1/2 cauliflower, cut into florets
1/2 cup water
1 tablespoon greek yoghurt
salt and freshly ground pepper
1/2 tablespoon extra-virgin olive oil
1/2 teaspoon good-quality curry powder
1/2 granny smith apple, peeled and cut into matchsticks
handful watercress leaves

Method

  1. If your scallops still have their roe attached, remove it and discard. Slice each scallop in half crosswise, so you have 16 discs in total. Cover and refrigerate until ready to serve.
  2. Place the cauliflower florets and water in a microwave-safe container with a lid. Microwave on full power for 6–7 minutes. Tip into a food processor and add the yoghurt, salt and pepper and whiz to a smooth purée. Set aside and keep warm.
  3. Heat the olive oil and butter in a heavy-based frying pan over a high heat. Dust the scallops with the curry powder then add to the pan and fry for 1 minute. Turn and fry for another minute, until they are just golden.
  4. Smear a spoonful of the cauliflower purée onto 2 warmed plates, then arrange the scallops on top. Arrange the apple sticks and watercress and serve straight away.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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