A snack for a girls' night in ...


  • 10 scallops in the half shell

  • ¼ small cauliflower

  • 50g butter

  • 200ml milk

  • Pinch flaked salt

  • 10 cherry tomatoes vine ripened

  • 60ml olive oil

  • 1 lemon zest & juice

  • 1 tbsp pine nuts

  • 1 punnet baby basil


  • 1.

    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.

  • 2.

    Slice the cauliflower finely place into a heavy based pot with a the butter, add a pinch of salt

  • 3.

    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.

  • 4.

    Pre heat the grill on high.

  • 5.

    Place the zest and juice in a small bowl and whisk in the remaining Olive oil season with a little salt and pepper.

  • 6.

    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.

  • 7.

    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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