I’m not a big cook, much more of a baker, so when it comes to making myself meals they tend to be rather plain and boring. However sometimes, like yesterday, I wanted to make something that was a little nicer and special.
So I went to this organic supermarket and looked around for inspiration. Then I saw these big scallops and had the amazing idea to do seared scallops with cauliflower and rocket (for some pepperiness). I chose these accompaniments because this is what I often see served with scallops in restaurants, so knew it would work.
It ended up being super easy and quick to make, and just shows that you can eat healthy without it being a huge drawn out thing. The end result was delicious and I was quite proud of myself for how pretty it looked all together.
Here are the instructions for what I did, so give it a try!
- 3 large scallops
- Small cauliflower head
- Salt & Pepper
- In a pan put the washed cauliflower florets in water and bring to a boil. Boil them until they are soft and ready to mash/puree. Once you have reached this stage, drain the water from the pan and add a little butter, splash of milk, salt & pepper and some nutmeg (these are all to taste). Then mash or puree the ingredients until they are smooth.
- Heat a hot frying pan and add teaspoon of olive-oil and a teaspoon of butter to the pan. Let this heat together until the color starts to turn slightly golden brown; at which point put the scallops in the pan. Cook the scallops for a couple minutes on each side until they have a love golden brown edge to them.
- In the middle of a plate place the cauliflower puree that you prepared (simply reheat in the pan if it got cold). On top of this place a large handful of rocket leaves, and on top of these place the scallops. Since the rocket is peppery, you don’t need extra pepper but you can season with salt if you feel it isn’t enough.