CREAMY SCALLOPS WITH BACON

THIS dish might look and taste indulgent, but I’ve made the sauce with puréed cauliflower rather than lots of cream. It may sound a bit odd, but it works beautifully and complements the flavour of the sweet scallops and salty bacon. Serve as a main meal with green vegetables.

Serves 2

1 litre water

½ chicken stock cube

1 small cauliflower (about 700g/1lb 8oz) ), cut into small florets

3 rashers (about 95g/3¼oz) smoked back bacon

200g (7oz) large roeless scallops, thawed if frozen

Oil, for spraying or brushing

3 tbsp double cream

Flaked sea salt

Ground black pepper

Fresh, finely chopped parsley, to garnish (optional) Pour the water into a medium saucepan, add the stock cube and cauliflower florets and bring to the boil. Cook for about 10 minutes, stirring occasionally until the cauliflower is tender. Drain in a colander, reserving the liquid, then tip the cauliflower back into the pan. Use a stick blender to blitz the cauliflower into a purée, adding a little of the reserved stock to help blend it. Alternatively, place the cauliflower in a food processor and leave to cool for 5 minutes before blending. Add 150–200ml (5-7 fl oz) of the stock and blend again until the consistency of double cream. Set aside. Pat the scallops dry on kitchen paper. Trim fat off the bacon and cut into 1.5cm (½in) strips. Spray or brush a non-stick frying pan with oil and place over a mediumhigh heat. Fry the bacon until browned; transfer to a plate. Season scallops. Place in the hot pan and cook for 1-1½ minutes on each side or until cooked through. Put the scallops on the same plate as the bacon. Return pan to the heat, add the cauliflower sauce and double cream. Bring to a simmer, stirring well. Season and return the bacon and scallops to the pan. Warm through then sprinkle with parsley, if using, and serve.