Seared Scallops in Pancetta with a Cauliflower Purée

Quarter the cauliflower, cut out the core and discard along with any leaves and separate into florets. Put the florets into a saucepan, cover with water, add some salt, simmer until soft and then drain well. Mash the cauliflower well, add two tablespoonfuls of single cream and season well with salt and white pepper. Put aside and keep warm.

Season the scallops with salt, pepper and lemon juice. Wrap a half rasher of pancetta tightly around each scallop. Put some oil in a pan over a fairly high heat and sear the scallops for a couple of minutes on each side.

Spoon some puree on to serving dishes, lay scallops on top and serve.