½ Leanest Protein
- 1 liter water
- ½ chicken stock cube
- 13 ounces cauliflower, cut into small florets
- 4 slices Jenny-O Extra Lean Turkey Bacon
- 8 oz large roeless scallops, thawed if frozen
- 10 sprays Olive Oil Pan Spray
- 2 tbsp double cream
- ¼ teaspoon Flaked sea salt
- ¼ teaspoon Ground black pepper
- ¼ cup Fresh, finely chopped parsley, to garnish
Pour the water into a medium saucepan, add the stock cube and cauliflower florets and bring to the boil.
Cook for about 10 minutes, stirring occasionally until the cauliflower is tender. Drain in a colander, reserving the liquid, then tip the cauliflower back into the pan.
Use a stick blender to blitz the cauliflower into a purée, adding a little of the reserved stock to help blend it.
Alternatively, place the cauliflower in a food processor and leave to cool for 5 minutes before blending. 5-7 fl oz of the stock and blend again until the consistency of double cream. Set aside.
Pat the scallops dry on paper towel. Cut the bacon into ½in strips. Spray a non-stick frying pan with oil and place over a medium-high heat. Fry the bacon until browned; transfer to a plate. Season scallops. Place in the hot pan and cook for 1-1½ minutes on each side or until cooked through.
Put the scallops on the same plate as the bacon. Return pan to the heat, add the cauliflower sauce and double cream. Bring to a simmer, stirring well. Season and return the bacon and scallops to the pan. Warm through then sprinkle with parsley, if using, and serve.