Seared Scallops with Maple Roasted Cauliflower and Pancetta

• 1 large cauliflower, leaves removed
• 450ml whole milk
• 3 tbsp pure maple syrup plus extra for drizzling (preferably golden colour for its delicate flavour)
• 30g sultanas
• 12 slices of pancetta
• 18 scallops, roe removed
• 20g unsalted butter

For the cauliflower spice mix:

• 2 tbsp olive oil
• 2 tbsp pure maple syrup (preferably golden colour for its delicate flavour)
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp ground coriander

1. Heat oven to 180°C/Gas 4
2. Cut cauliflower into florets. In a pan, poach half the florets with milk and maple syrup
3. Cover and simmer florets until tender, then drain and transfer to a food processor to purée and set aside
4. Retain 100ml of poaching liquid and use as required to increase smoothness of purée
5. To make the spiced cauliflower, mix together the cauliflower spice mix in a separate bowl and add the remaining half of the florets, toss to fully coat
6. Spread cauliflower across a baking tray and roast for 15 minutes, adding sultanas 5 minutes before the end
7. At the same time and on a separate baking tray, drizzle pancetta with maple syrup and roast until crispy
8. Whilst cauliflower and pancetta are roasting, melt butter in a hot pan and sear scallops 2 – 3 at a time for 1 1⁄2 minutes each side until golden brown
9. Serve scallops with pureéd and roasted cauliflower and crispy maple pancetta