Delicious bites of crispy grilled pancetta wrapped scallops served with a creamy cauliflower puree.
Cooking Time: 10 mins
Prep Time: 20 mins
¼ head cauliflower, broken in florets
½ cup milk
1 clove garlic
1 teaspoon thyme leaves
½ tablespoon butter
½ cup butter beans
¼ teaspoon salt
Zest of ½ lemon
20 pieces of flat pancetta or thin prosciutto in 3cm width and 12-15cm in length
1 tablespoon chopped chives
Place the cauliflower, milk, garlic and thyme in a small saucepan, bring to the boil, reduce to a simmer and cook for 5 minutes until the cauliflower is tender.
Place the warm cauliflower in a blender with the butter, butter beans and blend until smooth, season with salt and lemon zest.
On a clean work surface lay out the pancetta, place a scallop at the edge of the pancetta, and roll the pancetta to go around the scallop, secure with a tooth pick.
Preheat the BBQ to a high heat, when hot place scallops on the grill and cook for 2 minutes each side until pancetta is crisp. To serve scallops remove tooth picks and serve with a dollop of cauliflower puree and a sprinkle of chives.