Scallops with Cauliflower Cream and Crunchy Bacon

Jakobove kapice s kremom od karfiola i hrskavom pancetom

Scallops with Cauliflower Cream and Crunchy Bacon

For 2 persons: 1 small cauliflower, half red onion, 1 garlic clove, 100 g butter, 3 tbsp sunflower oil, 6 scallops, 2 dl cooking cream, 6 thin bacon slices, 1 lemon, 2 horseradish, salt, pepper

Finely slice the onion and fry it in 2 tbsp of oil, add a pinch of salt, simmer for 2 to 3 minutes. Add cauliflower and continue to cook for 3 minutes. Add finely chopped garlic and immediately pour cooking cream over. Reduce by 20%. Add 50 g of butter and mix with stick mixer. Season with salt and pepper.

Fry bacon on both sides and let it drain on paper towel. Let it cool and check if it is crunchy enough. If not, fry it some more.

Put scallops in a pan with a tbsp of oil and add a little salt. Fry for 2 minutes on each side, they need to remain medium rare. 30 seconds before they are ready, add the remaining butter and juice of half a lemon.

To serve, place 4 tbsp of cauliflower cream on a plate, separately. Then, place the scallops on slices of bacon, in a circle, away from the cream or stick bacon in the cream. Finely slice horseradish and place it near the bacon. You can use the butter that remained in the pan to sprinkle the scallops.

Serve with toasted bread and a refreshing salad.