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Scallops with Beans and Puree

Amount of people

2 Persons

Type of meal

Dinner

Preparation time

20 minutes

Seafood included in this recipe

Canadian Raw Scallop meat

Ingredients

10 Scallops
150g cauliflower florets
200ml skimmed milk
200ml vegetable stock
2 bay leaf
100g tinned cannellini beans, drained and rinsed1
1 tsp extra-virgin olive oil
2 tsp light soy sauce
Pinch chilli flakes
Finely grated zest and juice 1 lemon
100g fine green beans, tailed
Cooking oil spray

Preparation

Put the cauliflower in a small pan with the skimmed milk, stock and bay leaf. Bring to the boil, then turn down the heat and simmer for 8-10 minutes until soft. After 5 minutes, add the cannellini beans to warm.
In a small bowl mix the extra-virgin olive oil, soy, chilli and lemon zest and juice with some black pepper. In another pan, cook the green beans in boiling water for 3 minutes, then drain and keep warm.
Once the cauliflower is soft, drain the cauliflower and beans.
Put the cauliflower and beans in a bowl with a good splash of the cooking liquid and, using a stick blender, whizz to a purée, adding more liquid if needed. Season and keep warm.
Heat a non-stick frying pan until hot, then spray with cooking oil spray. Add the scallops, season with salt and pepper and cook for 2 minutes, then turn (in the order you put them in the pan) and cook for 2 minutes more or until just cooked through and lightly browned on both sides. Serve straightaway with the cauliflower purée, green beans and the soy-chilli dressing drizzled over.

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Recently we have added the Monkfish to our Seafood…

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Let's settle this once and for all: What is the be…

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