Scallops with Brocolli Puree and Roasted Pine Nuts


After a trip to the Sydney markets we had a kilo of delicious scallops to play with. This is a lovely way to cook them. This is a light snack or a starter course so don’t expect to be full afterwards. This’ll serve 2.


12 scallops
100g brocolli (finely chopped)
100ml milk
80ml cream
2 1/2 tablespoon butter
olive oil
1/2 tablespoon fresh lime (peeled and thinly diced)
1 tomato (peeled, deseeded and finely diced)
1 tablespoon fresh chives (chopped)
1 tablespoon pine nuts (toasted)
salt & pepper
balsamic vinegar
1/2 cup watercress


To make the puree: simmer the broccoli in the milk and cream until tender. Drain the liquid and reserve. Add 1/2 tablespoon of the butter to the broccoli and then puree (using a hand blender) into a thick paste. Add some of the reserved cooking liquid, a tablespoon at a time, until you reach a smooth, creamy consistency. Add a little salt & pepper. Leave to cool.
In another pan, add the remaining butter and heat gently till it turns a nutty brown colour. Add the lime, brocolli puree, tomatoes and chives. Stir till warmed through but not boiling. Remove from heat.
To cook the scallops. Heat the oil over a medium hot heat and cook each scallop for 1 minute on one side and 15 seconds on the other.

Place a generous dollop of the puree then add 6 scallops per person on top. Sprinkle over some pine nuts, some fresh watercress and a teaspoon of balsamic vinegar.

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