La recette
Ingredients for 4 people:
- 12 scallops
- 10 g of butter
- 1 small cauliflower
- 20 cl of milk
- 5 cl of olive oil
- 1 lemon
- A few sprigs of flat-leaf parsley
- 50 g of caviar (we recommend the Imperial Beluga )
- Fine salt and pepper mill
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Étape 1
• Open, shell and wash the scallops and set aside in the cold on absorbent paper.
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Étape 2
• Cook half of the cauliflower with the milk to obtain a smooth purée, season lightly with fine salt.
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Étape 3
• Make raw cauliflower shavings and cauliflower semolina using a grater.
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Étape 4
• Season the shavings and semolina with olive oil, salt, ground pepper, lemon zest and a dash of lemon juice.
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Étape 5
• Fry the scallops in the hazelnut butter, season.
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Étape 6
• Place the purée in an empty shell, 3 scallops and approximately 4g of caviar on each scallop, add the shavings and semolina, and decorate with a sprig of flat-leaf parsley.
