Pancetta Wrapped Scallops with Cauliflower Puree

Delicious bites of crispy grilled pancetta wrapped scallops served with a creamy cauliflower puree.

  • Makes: 20
  • 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
  • Pinch pepper
  • Zest of ½ lemon
  • 20 pieces of flat pancetta or thin prosciutto in 3cm width and 12-15cm in length
  • 20 scallops
  • 1 tablespoon chopped chives


  1. 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.
  2. Place the warm cauliflower in a blender with the butter, butter beans and blend until smooth, season with salt and lemon zest.
  3. 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.
  4. 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.

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