Garlic Scallop Cauliflower Mash

• 600 g dry sea scallops
• 200 g cauliflower florets
• 200 g garlic cloves, finely chopped
• 4 tbsp fresh lemon, zest and juice
• 4 tbsp extra-virgin olive oil
• 1 tsp freshly ground black pepper

Directions

1. 1Prepare Garlic Scallop Cauliflower Mash by measuring dry sea scallops, cauliflower florets and garlic cloves, finely chopped before starting; cut ingredients as specified.
2. 2Cook the main ingredient in a single layer for 4–6 minutes, turning once, until evenly browned.
3. 3Add the vegetables and cook for 4–5 minutes, stirring, until crisp-tender. Poultry must reach 74°C; fish 63°C; ground meat must have no pink centre. Cook the shellfish only until opaque and firm.
4. 4Remove from the heat, add the measured citrus and herbs, rest for 3 minutes and serve.