Seared Scallops with Pancetta and Cauliflower Purée

This is a versatile recipe that can be served in two ways: as an hors d'oeuvre or simply plated as an entrée – it's your choice!

Method
La Casetta Reduction

Place one cup of JOSEPH La Casetta Aged Vinegar in a small, non-stick saucepan and bring to boil. Reduce heat and simmer gently for 25 minutes. Allow to cool.

Pancetta

Line a tray with baking paper and preheat oven to 200°C.

Place pancetta on the lined tray and bake in oven for 10 minutes.

Once baked, remove the pancetta from oven and place on a paper town for draining.

Cauliflower Purée

Heat two Tablespoons of JOSEPH First Run Extra Virgin Olive Oil and butter in a medium saucepan.

Add garlic, shallot and cook until soft for about 10 minutes – be careful not to brown.

Add cauliflower and vegetable stock. Bring the mixture to boil and then simmer for 10 minutes, covered. The liquid should be mostly absorbed.

Place the cauliflower mixture in a food processor with three tablespoons of JOSEPH First Run Extra Virgin Olive Oil and process until smooth – you may need to add a little extra olive oil.

Scallops

Sear the scallops in 3 tablespoons of JOSEPH First Run Extra Virgin Olive Oil, one minute on each side.

Serve as an Hors d'Oeuvres

To assemble as an hors d'oeuvre, place 2 tablespoons of the cauliflower purée onto each pancetta crisp and top with a scallop as pictured below. Drizzle with La Casetta vinegar reduction and finish with a few microgreens for a spicy note!

Serve as an Entrée

To assemble as an entrée, place a quarter of the cauliflower purée onto four plates, top with a generous sprinkling of microgreens and then add scallops.

Crumble the pancetta crisps over the top and then drizzle with La Casetta reduction.