6 Scallops (or however many you’d like)
Half head of cauliflower, trimmed into florets
1L fresh lemon juice
2 whole lemons cut into quarters
½ cup coarse sea salt
¼ cup caster sugar
250g frozen peas
25g fresh mint on the stalk
15ml olive oil
100ml whole milk
100ml double cream
2 - 4 slices white bread
Salt & freshly ground black pepper
Lemon Pickled Cauliflower: Add cauliflower florets to a 1 litre pickling jar.
Add the lemon quarters.
Mix the lemon juice, sea salt and sugar in a bowl and pour over the cauliflower.
Leave to pickle in the jar overnight.
Pea and Mint Puree: Place the peas in a pot with the butter, cream and milk.
Bring to the boil and simmer for two minutes.
Infuse the mint by adding to the peas for 15 minutes, then remove.
Remove and place the leaves to one side.
Return the peas to a warm heat, add 2-3 mint leaves, blitz to a smooth puree and set aside.
Pancetta Crumb: Line a baking tray with parchment paper.
Place the pancetta on top.
Cover the pancetta with another sheet of parchment paper and place a second tray on top for weight.
Bake for 6 mins in the oven at 200°C until crispy and dry.
Bake the bread in the oven at the same temperature for 3-4 minutes until crispy.
Set aside the pancetta and bread until cool.
Add to a food processor and blitz at high speed to achieve a fine crumb .
Scallops: Remove the roe and vein.
Season with salt and black pepper.
Heat a dry frying pan to a high temperature with no oil added.
When the pan is at temperature, add the olive oil and sear the scallops for 1-2 mins on each side.
Rest the scallops for at least 2 mins before serving.
Serve scallops on top of the puree, with cauliflower and pancetta crumb.