Sea scallops with cauliflower puree
2 servings
30 minutes
Scallops with cauliflower puree is an exquisite Italian dish that combines the tenderness of seafood with the creamy texture of vegetable puree. Italian chefs traditionally value flavor balance, and this recipe is a perfect example of harmony between the sweetness of scallops, the softness of cauliflower, and the rich depth of duck sauce. The dish is elegantly presented: golden-brown seared scallops are placed on airy cauliflower puree and garnished with aromatic cauliflower florets, watercress, and wasabi balls. The final touch is a crispy parmesan crumble and thick duck sauce that highlights the sophistication of flavors. This recipe is perfect for a festive dinner or gastronomic enjoyment that awakens all facets of taste sensations.
1
Divide the cauliflower into large and small florets.
2
Boil the large ones in milk, remove them, and mash into a puree with cream and salt.
- Milk 3.2%: 1 l
- Cream 33%: 50 ml
- Salt: to taste
3
Blanch the small flower clusters and fry them in butter.
- Butter: 20 g
4
Sear the scallops in olive oil with white wine and thyme — one minute on each side.
- Extra virgin olive oil: 1 tablespoon
- Dry white wine: 0.5 tablespoon
- Fresh thyme: 1 stem
5
For the sauce, caramelize sugar in a saucepan, add red wine vinegar, and pour in 100 ml of duck bone juice. (This is obtained by not discarding the bones from the eaten roasted duck, but crushing them with a crab press, which is used to break down the shells of marine crustaceans.) Reduce the sauce until thick.
- Brown sugar: 10 g
- Red wine vinegar: 10 ml
- Duck bones: 500 g
6
First, place the cauliflower puree, then the sautéed florets. Next, add the sea scallops. Drizzle with sauce made from duck bone broth and garnish with wasabi balls, watercress, and crumbled parmesan.
- Wasabi: 10 g
- Watercress: 5 g
- Parmesan cheese: 20 g