These sweet, succulent and perfectly cooked scallops are perfect accompanied with a smooth cauliflower aioli.
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1. To make a puree, cover the purple cauliflower with milk add the bay leaf, cloves and season with white pepper and salt. Bring to the boil and simmer until soft. Strain, reserving the milk. Discard the 2 cloves. Blend the cauliflower with a little milk and the butter. Season to taste.
2. Turn the white florets of cauliflower and blanch in salted water. Panfry in butter until golden.
3. In a red-hot pan, sear the scallops in olive oil and butter, until golden on one side. Turn over for 20 seconds and place on a cloth to squeeze a little lemon juice.
4. Place the scallops and florets on the plate. Pipe the cauliflower puree and dress with parley oil droplets, cress and flowers.
20 hand dived scallops, shelled and prepared
3 free-range egg yolks
50g cauliflower uree
Juice from ½ lemon
5g cumin powder, to taste
150ml extra virgin olive oil
20 blanched cauliflower florets
Handful of purple cauliflower, chopped
2 bay leaves
Salt and freshly ground white pepper
Prep time: 1 hour
Cook time: 30 mins