SCALLOPS WITH SMOKED CAULIFLOWER PUREE

Prep and Cook time: 30 mins

Makes 12

1 large slice (15g) very thinly sliced prosciutto

1 tablespoon olive oil

12 scallops on the half shell Micro-cress, to serve

PUREE

60 g butter, chopped

2 (50g) eschalots, chopped

2 cups (200g) chopped cauliflower ½ cup (125ml) milk

Pinch hickory wood chips

SMOKED CAULIFLOWER PUREE

Heat butter in a small saucepan over medium heat. Cook eschalots, stirring occasionally, until soft. Add cauliflower and milk; simmer covered for 8 minutes or until tender. Drain cauliflower over a bowl. Process cauliflower until smooth, season to taste. Transfer puree to a microwave-safe bowl; cover with plastic wrap. Add hickory wood chips to the burn chamber of the smoking gun. Place hose under the plastic wrap with the opening sitting above the puree. Seal. Turn the smoking gun on to high speed and ignite wood chips with a match or gas lighter. Switch to low speed and smoke for a few seconds until the bowl is filled with a dense smoke. Remove hose and reseal plastic wrap. Stand 3 minutes; stir. Repeat smoking process.

Remove the scallops from 12 scallops on the half shell. Remove the roe, if desired. Rinse the shells in boiling water; pat dry.

Just before serving, preheat oven grill to high heat. Place prosciutto on a foil-lined oven tray. Grill prosciutto for 1-2 minutes until just starting to turn golden. Turn over and grill other side until golden and crisp.

Preheat a large frying pan over high heat until very hot. Pat scallops dry with paper towel. Season. Heat pan over high heat. Cook scallops for 30-60 seconds each side or until golden and opaque in the centre.

Reheat Smoked Cauliflower Puree until hot; spoon into shells. Top with scallops, prosciutto and cress. Pepper to serve. Not suitable to freeze. Butter suitable to microwave. TEST KITCHEN TIP You can prepare the recipe to the end of Step 2 a day ahead; keep both refrigerated.