A snack for a girls' night in ...
Cut the cherry tomatoes in half and drizzle with a little olive oil, sprinkle with flaked salt and a twist of pepper. Place in a very low oven 75°C overnight until semi dried.
Slice the cauliflower finely place into a heavy based pot with a the butter, add a pinch of salt
Cook gently on a low heat for 3 minutes and add the milk to just cover, bring to the boil and simmer until soft approximately 10 minutes. Drain and blend the cauliflower until smooth in a food processor, reserve.
Pre heat the grill on high.
Place the zest and juice in a small bowl and whisk in the remaining Olive oil season with a little salt and pepper.
Lay the scallops out onto a tray and brush with a little of the vinaigrette. Place under the grill for 3 – 4 minutes or until just cooked. Mix the tomatoes with the vinaigrette and add the pine nuts.
Spoon a little of the cauliflower puree onto each scallop, then spoon the tomatoes over the cauliflower and scallops. Sprinkle with baby basil and serve.
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