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Spring is (slowly!!) rearing her head, and this month we are excited to reveal our recipe of the month – a gorgeous blend of flavours using sweet, succulent scallops and the humble cauliflower, prepared three tasty ways! Bon appetit!

Seared scallops with cauliflower 3 ways

Serves 4 people


  • 12 fresh scallops
  • 150g salted butter
  • 1 lemon
  • 1 medium cauliflower
  • 1 small romanesque (broccoflower)
  • 100ml white wine vinegar
  • 50ml water
  • Sugar
  • Salt
  • Pepper
  • Bay leaf
  • Pink pepper corns
  • Garlic
  • Fresh rosemary
  • Fresh thyme



Cauliflower puree- Use all the trimmings of the cauliflower and simply simmer in a little water with a lid on and then liquidise until silky smooth. No need to add cream or butter, just season well with salt and pepper. The trick is not to put too much of the juice in when you liquidise, otherwise you will dilute the cauliflower flavour.


Pickled Cauliflower- prepare the cauliflower and Romanesque in to mini florets and wash. Bring to the boil the water, vinegar, salt, sugar, bay leaf, rosemary, thyme, garlic cloves and pink peppercorns. The amount of sugar and salt is down to your personal taste, and is to make the pickling liquor slightly sweet and savoury. Cool down slightly and pour mixture over the florets and leave to cool right down before storing in the fridge. Leave overnight before using.


Caramelised cauliflower- slice some cauliflower florets in cross sections, wash and dry. Heat a little rapeseed oil in a pan and caramelise one side on the cauliflower before adding a knob of butter, a whole garlic clove and fresh thyme. Then turn over the cauliflower, season and brown the other side. This will only take approximately 2 minutes or else the cauliflower will be overcooked and limp. Once cooked, drain on a cloth before serving.


Scallops – remove the orange coral (or roe) and the tough membrane that connect the scallop to its shell with your fingers. No need to damage the scallop by using a knife to do this. Wash and then drain. Heat a little rapeseed oil in a non-stick pan and seal off one side of the scallops. When crispy, add a knob of butter and fresh thyme and turn down the heat slightly so you don’t burn the butter. Turn the scallops over, season and brown the other side basing continuously with the butter. This will only take approximately 2 or 3 minutes depending on how thick the scallops are. Finally add a squeeze of fresh lemon, drain and plate up.

To plate up- watch the video above!

For help with catering ideas at your next event in Dorset or event in Hampshire, email us or call our friendly team on 01202 700992.