Scallops with Cauliflower & Almonds


  • 16 Eastern Sea Scallops (defrosted)
  • ½ Head of cauliflower
  • 1 Medium potato peeled
  • and cut into 8 pieces
  • 1L Milk
  • 10 Tbsp. butter
  • 1 Cup fresh bread crumbs
  • ½ Cup finely chopped
  • toasted almonds
  • Chives for garnish, finely chopped
  • Maldon Sea Salt & freshly
  • ground pepper


  1. Boil cauliflower with potato and milk until soft.
  2. Strain the milk from the cauliflower and potato and puree until smooth, stir in 2 Tbsp. butter and season well.
  3. Heat the remaining 8 Tbsp. butter in a small saucepan until it begins to brown, add the bread crumbs and almonds and cook until golden brown and crispy.
  4. Fry the scallops in a hot pan with 2 Tbsp. sunflower oil until golden brown on each side, remove from pan.
  5. Place four dollops of puree on each plate, position a scallop on each dollop and drizzle with the breadcrumb and almond mix.
  6. Garnish with chopped chives and serve immediately

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