*This recipe is gluten-free according to industry standards


  • 1 large cauliflower, trimmed and roughly chopped
  • 50g plus 2 tbsp butter
  • olive oil
  • 1 clove garlic, crushed
  • chopped to make 1 tbsp sage
  • chopped to make 1 tbsp thyme
  • 100ml double cream
  • 8-12 king scallops, without roes


  • STEP 1

    Put the cauliflower in a food processor and pulse until it looks like rice.

  • STEP 2

    Heat 1 tbsp butter and 1 tsp oil in a non-stick frying pan and heat until the butter starts to foam. Add the garlic and herbs, and fry for a minute, then add the cauliflower. Stir-fry for 8-10 minutes until tender. Add the cream, and simmer for few minutes until it thickens slightly, and coats the cauliflower grains. Remove from the heat, cover the pan and keep warm while you fry the scallops.

  • STEP 3

    In a small saucepan, heat the 50g butter on a medium heat until melted. Keep heating the butter, whisking all the time, until it starts to smell nutty, and the milk solids turn a light brown. Pour into to a heatproof bowl to ensure the brown butter doesn’t burn.

  • STEP 4

    Pat the scallops dry with kitchen paper, and season with a pinch of fine salt. Heat another 1 tbsp butter and 1 tsp oil in a non-stick frying pan on a high heat, until foaming, and fry the scallops for 1-2 minutes on each side until they form a golden crust.

  • STEP 5

    Divide the cauliflower risotto between 4 plates or shallow bowls. Top with the scallops and spoon over the brown butter to serve.

Scallops have two seasons – June to August and December to February. Try to buy hand-dived or farmed scallops rather than those collected through dredging as this damages the seabed.


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