John Torode and Lisa Faulkner scallops with crispy bacon and cauliflower puree recipe on John and Lisa’s Weekend Kitchen

John Torode and Lisa Faulkner served up tasty scallops with crispy bacon and cauliflower puree on John and Lisa’s Weekend Kitchen.

The ingredients are: 6 rashers good quality streaky bacon, rind removed, Vegetable oil, 6 large scallops (unwashed), Salt and Pepper , 40g Butter, Juice of half a lemon, 1 tbsp large capers, dried , Small handful of chopped parsley and Lemon wedges to serve.

For the cauliflower puree: 250g cauliflower, florets cut into small pieces, 250ml milk, Splash olive oil and A generous pinch of white pepper.




See recipes by Lisa in her book titled: The Way I Cook… available from Amazon now.

See recipes by John in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.

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