Scallops with cauliflower purée

Ingredients (4 servings):

• 250 g Aviko Super Mash Homemade
• 2 slices of raw ham, for example Serrano or Parma
• 200 g pumpkin (in one piece)
• 2 tbs of liquid honey
• 30 g butter
• 1 small sprig of rosemary
• 250 g cauliflower florets
• 100 ml milk
• 100 ml UHT cream
• 4 scallops with coral (see tip)
• 2 tbs of olive oil

Method

Preparation: 45 minutes
Oven: 1 hour

• Preheat the oven to 100 ºC. Tear the ham into large pieces and place on the baking tray. Bake the ham in the preheated oven for 1 hour until dry and crunchy.
• Cut the pumpkin into 1 cm cubes. Place the pumpkin with the honey, 15 grams of the butter and the needles from the rosemary sprig in a frying pan. Fry the pumpkin cubes for approximately 10 minutes, until just cooked and caramelized golden brown by the honey. Keep them warm.
• In the meantime, cook the cauliflower florets in the milk and cream until done, in 8-10 minutes. Prepare the mashed potato in accordance with the instructions on the packaging.
• Drain the cauliflower florets (saving some cooking liquid) and purée them finely using the hand blender. Mix
  the cauliflower purée through the potato purée with the remaining 15 grams of butter. Add a dash of the cauliflower cooking liquid if necessary, and season to taste with salt and pepper.
• Dab the scallops dry. Brush with the olive oil and sprinkle with salt and pepper. Heat the grill pan. Grill the scallops on a high heat, 1 minute per side until nicely browned but still tender and juicy inside.
• Spoon the cauliflower purée onto 4 plates. Arrange the grilled scallops on the purée and garnish with the ham crisps. Add the caramelized pumpkin cubes on the side.