Ingredients (Serves 4)

• 12 large sea scallops (roe off)
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 small cauliflower, cut into florets
• 100 ml (3.4 fl oz) cream
• 2 tbsp unsalted butter
• 4 slices prosciutto
• 2 tbsp Sticky Balsamic Lemon Pearls
• Micro herbs or chives, to garnish
• Zest of 1 lemon

Method

1. Make the Cauliflower Purée:
   Boil cauliflower florets in salted water for 10–12 minutes until very soft. Drain, then blend with cream and butter until smooth and silky. Season to taste. Keep warm.
2. Crisp the Prosciutto:
   Place prosciutto slices on a baking tray lined with baking paper. Bake at 180°C (355°F) for 8–10 minutes until crisp. Cool, then break into shards.
3. Sear the Scallops:
   Pat scallops dry and season with salt and pepper. Heat olive oil in a non-stick pan over high heat. Sear scallops for 1–1.5 minutes per side until golden with a just-translucent centre.
4. Plating:
   Spoon cauliflower purée onto plates. Top with scallops. Garnish with Sticky Balsamic Lemon Pearls, crispy prosciutto shards, lemon zest, and micro herbs.

Chef’s Tip