Serves 4

Creamy puréed cauliflower makes a good alternative to potato in this dish, especially if you are trying to cut down on carbs. It has a sweet, clean taste and acts as a kind of sauce to mop up with the scallops. It may be a bit early but if you live in the country you'll know when the wild garlic's in full swing by the smell. When they're cooked the leaves taste quite mild, and they're well worth harvesting for soups and sauces.

Creamy puréed cauliflower makes a good alternative to potato in this dish, especially if you are trying to cut down on carbs. It has a sweet, clean taste and acts as a kind of sauce to mop up with the scallops. It may be a bit early but if you live in the country you'll know when the wild garlic's in full swing by the smell. When they're cooked the leaves taste quite mild, and they're well worth harvesting for soups and sauces.

12 medium-large scallops, removed from the shell and cleaned
Salt and freshly ground white pepper
60g streaky bacon or pancetta, cut into small 1cm cubes
80g butter
A handful of wild garlic leaves or 2 cloves of garlic, crushed
1tbsp chopped parsley

for the cauliflower purée

1 small head of cauliflower or half a medium head
Vegetable stock to cover
A good knob of butter

First make the creamed cauliflower. Chop the cauliflower into small pieces and put them into a saucepan with the butter and just cover with vegetable stock. Season with salt and pepper, cover and bring to the boil. Cook for 10 minutes, stirring occasionally then remove the lid and cook on a high heat until almost all the liquid has evaporated. Transfer to a liquidiser and blend until smooth. Re-season and transfer to a clean pan.

Season the scallops on both sides and heat a pan, preferably non stick, with a little oil until almost smoking. Fry the scallops on a high heat for about a minute on each side, then transfer onto a plate. Meanwhile gently cook the bacon in about 20g of the butter (add the garlic cloves now if you are not using wild garlic) for 2-3 minutes without colouring. Add the rest of the butter and heat until foaming, then add the wild garlic leaves and parsley and season with salt and pepper.

To serve, warm up the cauliflower purée and spread a couple of tablespoons on to the centre of warmed serving plates. Arrange the scallops on top and spoon the bacon and garlic mixture over the top.

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