Panfried Scallops with Cauliflower puree, crisp Pancetta and Sage

Panfried Scallops with Cauliflower Puree, crisp Pancetta and Sage

Food Social recent Cooking Demonstration & Wine Matching event at The Apartment. Head chef Nirmal has shown us how easy to make this elegant dish with fun & interactive session. My verdict: The stacked scallops topped with crispy pancetta surrounded by scattered crisp sage and an artistic smudge of smooth creamy cauliflower puree paints a perfect picture. The scallops were perfectly seared with bouncy texture as you bite into it. Smeared with the silky smooth cauliflower puree and the crispy pancetta and sage ,my taste buds went wild with a dance in my mouth!


Makes 4

16 scallops – roe on or off

1/2 cauliflower

100ml cream

1/2 bunch of sage

3 slices of pancetta

truffle oil ( optional)

salt & pepper


1. Prepare the cauliflower by removing the florets. Try not to have too much stalk.

2. Boil in water until soft and there is no bite to it.

3. While hot, put the boiled cauliflower into food processor. Add cream while blending the cauliflower. Season to taste and add water if necessary to get a perfect,smooth consistency.

4. Pick the sage and fry in hot oil until it stops bubbling. Strain on paper towel.

5. Lay the pancetta flat on a baking tray and place under the grill until browned. The pancetta will begin to crisp up upon standing.

6. Prepare the scallops by removing the muscle on the side.

7. Add a little oil on a hot pan. Season the scallops on both sides and add to the pan. After a minute, turn and cook for another minute.

8. Serve the scallops on a bed of cauliflower puree and pancetta and sage on the top. Garnish with truffle oil.


Coat the scallops with oil first before frying so that the scallops are not drowned in oil . Be patient and wait for the scallop to cook  before turning over to the other side. For a perfect seared scallop, touch the scallop to feel the ‘bounce’. The fire should be medium-high with a tinge of smoke for a crisp brown crust while maintaining tender and creamy inside.

Coming next: Crispy duck leg with sweet potato,lemongrass and coconut mash, gai lan and Asian broth.

Check out a sneak preview of Food Social  Cooking Demo & Wine Pairing at The Apartment on Food Social Facebook Page:

Food Social Facebook Page

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: