Description
A light yet refined seafood dish featuring perfectly seared scallops served over a smooth cauliflower and cannellini bean purée, finished with lemony green beans. Balanced, nourishing, and ready in under 30 minutes.
Ingredients
- 90g cauliflower florets
- 125ml skimmed milk
- 100ml vegetable stock
- 1 bay leaf
- 50g tinned cannellini beans, drained and rinsed
- ½ tsp extra-virgin olive oil
- 1 tsp light soy sauce
- Pinch chilli flakes
- Zest and juice of ½ lemon
- 60g fine green beans, tailed
- Cooking oil spray
- 100g raw scallops, without coral
Instructions
- Simmer cauliflower with milk, stock, and bay leaf for 10–12 minutes until fully tender.
- Remove bay leaf, add beans, heat through, then blend until silky smooth. Keep warm.
- Boil green beans for 3–4 minutes, drain, and toss with olive oil, soy sauce, chilli flakes, lemon zest, and juice.
- Pat scallops dry and sear in a hot sprayed pan for 1½–2 minutes per side until golden and opaque.
- Plate purée, top with green beans and scallops, and serve immediately.
Notes
- Ensure scallops are very dry before searing for a proper crust.
- Do not overcrowd the pan or they will steam instead of sear.
- The purée should be thick yet spoonable — adjust consistency with hot water if needed.
- Cook scallops just until opaque; overcooking leads to a firm texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes