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Scallops with Beans and Puree

Amount of people
2 Persons
Type of meal
Preparation time
20 minutes
Seafood included in this recipe
Canadian Raw Scallop meat
  • 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
  1. 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.
  2. 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.
  3. Once the cauliflower is soft, drain the cauliflower and beans.
  4. 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.
  5. 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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