Prosciutto-Wrapped Scallops with Purple Cauliflower & Roasted Red Pepper Vinaigrette

For the Scallops

• 6 large sea scallops (muscle removed)
• 6 thin slices of prosciutto
• 1 tbsp olive oil
• Freshly ground black pepper

For the Parsnip Purée

• 2 medium parsnips, peeled and chopped
• 1/2 cup full-fat coconut milk
• 1 tbsp olive oil
• Salt, to taste

For the Purple Cauliflower

• 1/2 head purple cauliflower, chopped into small florets
• Salt, to taste

For the Roasted Red Pepper Vinaigrette

• 1 roasted red bell pepper, finely chopped
• 1 tbsp capers, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar or lemon juice
• 1 tsp Dijon mustard (optional, ensure it’s soy-free)
• Salt & pepper to taste

Garnish

• Fresh chopped chives or parsley