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Scallops with purple cauliflower puree and crisp pancetta

Scallops with purple cauliflower puree and crisp pancetta

What you need:

  • 8 scallops

  • 1 purple cauliflower

  • 1 package pancetta (Italian bacon)

  • 1 cup white wine

  • 1 cup cream or milk

  • 2 cloves garlic

  • 1 small red onion

  • little pee shoots

  • little butter

  • salt and pepper

How to make it:

Tear cauliflower apart in small bouquets. Slice one bouquet into thin slices for crunchy garnish.
Boil cauliflower, chopped red onion and garlic in white wine and cream for about 10 minutes.
Blend cauliflower and garlic into a puree and season with salt and pepper.
Fry the pancetta crispy.
Fry the scallops in a very hot pan for about 1-2 minutes on each side in a little butter.
Serve with pee shoots, crisp pancetta and cauliflower slices.

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