Pan-fried scallops with cauliflower purée and chorizo

Nici Wickes' scallop recipe is a harmony of flavours. Caramelised scallops are perfect combined with silky sweet cauliflower purée and a spike of spicy chorizo

By Nici Wickes
  • 20 mins cooking
  • Serves 2
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  • 2 cup cauliflower florets
  • 1/2 cup milk
  • 75 millilitre cream
  • salt and white pepper
  • 50 gram chorizo, diced
  • 1 tablespoon butter
  • 2 dozen scallops, orange coral/ roe pierced with a skewer
  • olive oil, to drizzle
  • chopped flat leaf parsley to garnish (or microherbs)


  • 1
    Bring a pot of water to the boil and drop in the cauliflower. Bring to the boil, then drain immediately. This gets rid of some of the unpleasant flavour and whiff from the stalks. Pour over the milk and simmer until the cauliflower is soft – about 10-15 minutes.
  • 2
    Blitz the cauliflower and milk in a food processor until very smooth, adding the cream to get a smooth purée. Season with salt and pepper to taste. Set aside and keep warm.
  • 3
    Sauté the chorizo until crispy and remove from the frying pan. Wipe the pan clean.
  • 4
    Melt the butter in the pan on medium to high heat. When it bubbles and foams, add 12 scallops to the pan, placing them in a clockwise direction around the pan. The first ones will be almost ready to turn (i.e. golden brown) when you have laid the last one down. Turn and cook for another 30 seconds more, then repeat with the second dozen.
  • 5
    Smear two large tablespoons of purée onto two plates. Add the scallops, then the chorizo. Drizzle on olive oil and sprinkle over parsley.


  • Serves 2 as a main and 4 as an entrée.

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