Dish: Scallops & Cauliflower
1 ea cauliflower, white, diced in florets
1 ¼ cup water
1 ¼ cup milk
2 oz butter
12 ea 20/30 scallops, take muscle off
10 ea cauliflower, white, mini florets
10 ea cauliflower, cheddar, mini florets
10 ea cauliflower, Romanesco, mini florets
1 tbsp butter
Put the cauliflower in a small saucepot with the water, butter, milk. Cook on a low to medium heat until soft. Once soft put in a vitamix and blend until smooth. Taste and adjust seasoning.
Season the scallops and sea on one side until a little crust for about 2-3 minutes, cool, finish by basting with batter.
For the florets, start a pan on medium heat with grapeseed oil. Throw the florets and cook for 1-2 minutes. Finish with batter & salt/pepper.