Recipe: Vie Blonk

Source: Vie Blonk

Serves: 8 people as appetizer, 4 people if starter

Serve as suggested or any other way you like. As appetizers one scallop per person, as starter two scallops. I like to drizzle some of the butter from the pan on the plates for some extra flavor.


  • 4 strips of pancetta, coppa or Parma ham.
  • Can also be bresaola (beef!)
  • 1 cauliflower (mid size)
  • Milk
  • salt & pepper
  • 2 sprigs thyme leaves (optional)
  • (and/or ½ tsp nutmeg, optional)
  • Few Tbsp low fat cream or butter
  • Olive oil
  • 8 scallops
  • Butter

Instructions (for the Cauliflower Puree)

Pre heat the oven to 180 C (350 F)

  • Put the pancetta (or variation) on a baking tray and bake for 8-10 minutes until crisp.
  • Clean the cauliflower until you have only the florets.
  • Cook them in milk (enough to cover) with salt and thyme (optional, if you like you can also use nutmeg) for 30 minutes.
  • Strain and blend with some low fat cream or butter until the mousse becomes smooth and creamy.
  • Re heat (slowly!) while you bake the scallops.

Download PDF here: Vie Blonk European Cauliflower Puree with Scallops