For many years I disliked scallops. It was just simply too sweet for my taste, though the texture of that was impressive. Meanwhile I discovered a few recipes in that scallops are wrapped in prosciutto. When the salty- crispy fried ham outlines the tender, buttery scallops heart inside the bite, the sweetness finally balanced perfectly, and also raised the sea taste.

Cauliflower puree recipe is based on Neven Maguire’s recipe.

Ingredients:

Serves 4

8 scallops
4 thin, dry cured prosciutto
some oil to fry

for the cauliflower puree:

a small cauliflower
25 gr butter
1 tbsp mild curry powder
100 ml milk
100 ml single cream
sea salt and some freshly ground black pepper

1. Wash the cauliflower under cold water and cut into small florets. Discard the leaves and stalk.
2. Melt butter in a pan, remove from heat then add curry stir well. Put the cauliflower florets into the pan, and pour over milk and cream. Add some salt. Put the lid on the pan and bring to the boil on medium heat.
3. Stir often cauliflower, and boil for 8 minutes or until it’s getting tender.
4. Meanwhile half prosciutto in lengthway. Wrap one scallop into a half prosciutto and fix it with a toothpick. Do the same each by each.
5. Heat a frying pan on medium heat and add some oil. Place scallops into the pan, and fry 3 minutes per one side, an other 3 minutes on the other side. Keep on warm plate until serve.
6. To finish the puree take a hand blender and mix well cauliflower. Add some salt and pepper to taste, and serve with scallops.