What you'll need (serves 2)
A dozen scallops, roe off
1/2 head cauliflower
Chicken stock
Lemon
3 slices prosciutto
A handful breadcrumbs
What to do
Cut your cauliflower into florets and pop them in a pot of simmering chicken stock, just enough to cover them. Cook for approx 6mins or until just slightly tender but not soft. Remove from heat, drain and pop the cauliflower into a food processor. Blitz until smooth, adding a squeeze of lemon juice.
Next, the crispy prosciutto. Pop it in the pan and cook until golden. Add in a handful of breadcrumbs and then chop up the prosciutto nice and small.
Finally the scallops. Heat some butter in the pan until it sizzles. Pop your scallops in six at a time and cook for 1-2mins on each side so they look as though they've been given a golden kiss.
Then it's time to serve! Pop all your ingredients on the plate, you can be as fancy or as a simple as you like. An artful swirl or a dollop, either will do just fine. Time to tuck in!
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Photos by Krissie.