Scallops with chipotle cauliflower cream


  • 6 king scallops (cleaned and roe removed)
  • 2 cups cauliflower florets
  • 1/4 cup pouring cream
  • 1/2 tsp chipotle powder
  • 1/4 cup pine nuts
  • lemon zest
  • olive oil, salt and pepper for cooking and seasoning


  1. Toast off pine nuts in a dry pan and set aside
  2. Steam or microwave cauliflower until just soft, then blend with the cream and chipotle, adding a dash of water if necessary to loosen the mix over the blender blades.
  3. Season to taste then transfer to a saucepan and set on a low heat.
  4. Pan-fry scallops in a dash of oil in a very hot pan for 60 to 90 seconds on each side.
  5. Spoon the heated cauliflower cream onto dishes, then place the cooked scallops on top. Garnish with pine nuts and lemon zest.


  • You can prepare the recipe ahead of time to the end of step two, and then come back to it later and complete in three minutes to serve.
  • I like to serve these as small canapes, but 2-3 scallops per person would be a good entree size if you prefer a larger plate.


Per serving (1 scallop with cauliflower cream):

120kCal, 7.6g fat, 2.95g carb, 10.62g protein.


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