Seared Scallops on Porchetta with Coriander, Ginger and Lime Dressing

Scallops Cauliflour Puree

24 scallops 150g cauliflour, thinly sliced

24 pieces of porchetta, cut into 2cm dice 120ml cream
 49g edamame beans, shelled Salt & Black Pepper
 24 baby salad leaves
 20ml olive oil

Frenchmaid Coriander, Ginger and Lime Dressing

Method

To make the cauliflower puree, place the cauliflower into a medium size pot, cover with water and season with a little salt and white pepper.

Bring to the boil then simmer until soft, drain the cauliflower and return to the pot, add the cream then place back over a medium heat and reduce the cream until it thickens.  Season with salt and pepper and puree until smooth, put aside until needed.

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Roast the porchette until golden brown in a little olive oil, blanch the edamame beans and drain until needed.

​Heat a sauté pan, add a little olive oil then sear the scallops on both sides, season with salt and freshly ground pepper.

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Portion six teaspoons of cauliflower onto your plate,  top each with a piece porchetta and a seared scallop, sprinkle the edamame beans around the scallops then drizzle with Frenchmaid Coriander, Ginger and Lime Dressing, add the baby salad leaves and serve.