This recipe features scallops in cauliflower cream, chanterelles, small herbs, and seasonal flowers. I created it with thoughts of my adopted homeland. A land/sea combination that I hope you will enjoy.
Wash and peel the cauliflower, cut it into small florets. Cook it in boiling water for 10 to 15 minutes. Blend the drained cauliflower with 250 ml of almond milk, 150 ml of liquid cream, a pinch of star anise powder, salt, and pepper, and keep warm.
Quickly sauté the chanterelles in a little butter with a hint of garlic. Heat a pan. Lightly oil it, sprinkle the scallops with fish spices, salt, and pepper. Brown them on each side for 1 to 2 minutes. Cut them in half.
Place a layer of cauliflower cream at the bottom of each plate, lay the scallops on top, and sprinkle with chanterelles, herbs, and flowers in a harmonious manner. Drizzle with a few drops of lobster oil.
To finish, this recipe is also available on my blog.
0 servings
4
TH 
EN