Ingredients
12 scallops, roe removed
80g butter
100g smoked bacon lardons
1 head of cauliflower cut into florets
100ml crème fraiche
approx. 400ml veg stock
2 cloves garlic
Garnish with finely shredded sage and dill
Method
1. Boil the cauli with the garlic in stock until soft
2. Take out the cauli and boil the stock until you have about 50ml left
3. Now puree the cauli, garlic, stock and crème fraiche until very smooth
4. Fry the lardons until crisp, remove
5. In the same pan fry the scallops (oiled) for 2mins each side, add butter to finish, drain
6. Arrange a pool of puree, sit 3 scallops on each plate, add bacon and herb garnish
If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com
