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


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

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