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Scallops, Pancetta & Pear Salsa, Cauliflower, Pumpkin and Quinoa

Scallops, Pancetta & Pear Salsa, Cauliflower, Pumpkin and Quinoa

01 Feb 2024 by Wright Brothers Team

Indulge in the expertise of Chef Maxwell, a friend of Wright Brothers Wholesale, with his seared scallops, pancetta & pear salsa, cauliflower, pumpkin and quinoa recipe. This dish is a show-stopper and makes a perfect meal for a special occasion such as Valentine's Day or Birthdays. 

Watch tutorial 

  • Time 90minutes
  • Serves 2
  • Difficulty Hard

Ingredients

12 scallops on half shell

4 Tbl Rapeseed oil

100 g butter

Salt and Pepper (S&P)

50 g Pancetta

2 Tbl rapeseed oil

1/2 Comice or Conference Pear

1 pumpkin

6 Tbl Olive Oil

 6-10 Tbl Water (adjust the amount to achieve desired consistency)

100 g Brown Butter

1 Cauliflower

2 Tbl salt for water

3-4 Tbl of the cooking liquid for blending

5 Tbl Olive Oil

100 g quinoa

150 g stock

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Instructions

Scallops:
  1. Shuck and score the scallops.
  2. Cook in neutral oil over medium heat for 2/3 minutes then flip, add a few tablespoons of butter and baste for another minute.
  3. Season with Maldon salt and pepper.

Pear and Pancetta Salsa:

  1. Small dice pancetta and add to a pan with a splash of oil over low heat rendering out the fat. Cook until crispy.
  2. Fold in your diced pears and season with a bit of the rendered fat, salt and lemon juice.

Pumpkin Purée:

  1. Cover the pumpkin in olive oil and roast whole at 200C for 1 hour until fork tender. Cut in half and remove seeds. Scoop the flesh out.
  2. Melt your butter over medium heat until it starts to bubble, and continue to cook the butter until it browns and develops a sweet nutty aroma.
  3. Blend the pumpkins with the brown butter & just enough water to make a smooth purée seasoning with salt.

Cauliflower Purée:

  1. Cut and boil 1 cauliflower with leaves in salted boiling water.
  2. Blend the veg with just a few spoons of water and 5-6 spoons of olive oil until it’s completely smooth.

Quinoa:

  1. Cook the quinoa 2 parts stock and 1 part quinoa about half an hour covered in low/medium heat. Fluff with a fork and season with salt. 

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