Scallops with Broccoli and Cauliflower risotto.

Scallops with Broccoli and Cauliflower risotto.

Scallop with broccoli and cauliflower risottoIt has been a while since I have posted any starters. It doesn’t give you a particularly balanced dinner party without one. I wanted to create a scallop main course, I still can’t think of one apart from some pasta, chorizo and scallops. Hence I made two scallop starters instead. I’ll post the other one soon. This is a simple dish to create at home and will get you top marks for presentation and taste.

The “risotto” is just cauliflower and broccoli florets cooked in butter and garlic. Some sort of cream is then added at the end to create the saucy texture. I used quark for first and was quite pleased with it. It is just a thick low fat soft cheese without the tang of yoghurt. Ideally use mascarpone which is what I’ve listed in the recipe. [purerecipe]



  • 1 Large per person Scallops
  • 200g florets only, plus four large whole florets. Cauliflower
  • 200g florets only Broccoli
  • 2 Cloves Garlic
  • Leaves from 2 sprigs Mint
  • 1 Tbsp per person Mascarpone
  • 250g Petit Pois
  • 100ml Cream
  • Leaves from 2 sprigs Mint


  1. Make the pea puree by heating the peas with the cream for 2 minutes. Add the mint and blitz with a stick blender, season with salt and black pepper. Pass through a sieve for extra smoothness.
  2. Steam the large broccoli florets for 7 minutes. Place in iced water until later.
  3. Start cooking the remaining florets and garlic in a good knob of butter. After 5 minutes heat a pan and cook the large floret for one minute on one side. Flip it over and add the scallops to the same pan. Season with table salt and ground black pepper. Flip the scallops after 30secs.
  4. After 7 minutes of cooking the florets, turn off the heat, add the mascarpone and chopped mint. Season to taste.
Be as creative as you like with puree, place a round of risotto in the centre of the plates. Add a scallop and top with a large floret.


  1. A beautifully colourful dish David. We do an amazing scallop with Avocado paste, the combination is outstanding. I’m going to revisit it in the coming months because the photos I took are awful, plus I’ve adapted the recipe to include a little coconut milk powder.
    On an unrelated topic, have you made balsamic pearls before? I am trying to find Agar Agar without flavouring but it’s proving to be tougher than it should. Let me know if you have a source.

  2. What a visually delightful starter and I’m sure it tasted really good.

  3. I’m eyeing that gorgeous crispy cauliflower floret on top! Love cauliflower and broccoli and always looking for different ways to include them on my table. The scallop is gorgeous too, but I’m a bit wary of shellfish, I’m allergic to something but I don’t know what!

  4. The arrangement on the plate looks very impressive. I adore scallops, I should cook them more, lovely idea.

  5. I love the color and the ingredients in this app — looks so flavorful and not an ounce of guilt in devouring the entire thing 🙂

    • Dave Crichton

      Thanks Danny, I suppose it doesn’t get ay better than beautiful to look at, delicious to eat and guilt free.

  6. Such a pretty dish, I love how you plated…so elegant. The combination of flavors sounds amazing.
    Thanks for sharing the recipe David and hope you are having a great week 😀

    • Dave Crichton

      Hi Juliana, sorry for the late reply. Work has been demanding this week! I hope you have found some inspiration on the blog.

  7. A gorgeous appetizer and love that mint mascapone cream. I bet that golden cauliflower on top was delicious. Wishing you a super New Years and I have to catch up on your posts!

  8. Pingback: Review of the Year – Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home

  9. I have used this recipe before and am revisiting it for valentines. My wife is on weight Watchers and lost 3 and a half stone for our wedding I used this as an app fro Valentines 3years ago. Happily married now and back on weight Watchers I am planning on making this for her tonight but might use the roe to season the seared veg. Thabk you for an inspirational dish I love to cook and master chef is synonymous with high end, high fat endulgence. This recipe delivers withoit the guilt thank you. You actually inspired me to go off piste with weight watches recipes and find my own mor palatable and economic alteratives for restaurant standard food. A happy wife and 3 and a half stone certainly proves that. So thank you

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