Pan-Fried Scallops with Cauliflower Purée

Ingredients
500g cauliflower
500ml milk
10g butter
40 Japanese scallops meat
Salt and pepper
Micro greens

Method
Season scallops with salt and pepper. Sear the scallops in a hot pan. When coloured turn over, cook until they are half cooked.

Cauliflower Purée
Put cauliflower florets and milk in a heavy base pot. Bring it to boil and simmer until the cauliflower is cooked. Strain the milk and keep aside. Put the cauliflower into a blender and blend it by adding butter cubes slowly, add strained milk if necessary, otherwise discard it. Season with salt.

Place the cauliflower puree on the plate and four scallops per serve on top of purée. Garnish with micro greens.


Subscribe to the region’s premier lifestyle magazine here