Roasted scallops with cauliflower and finger limes

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Ingredients (4 people) :

Scallops

• 4 large hand-dived scallops

• 20g olive oil

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Sauce

• 300g whipped cream

• 50g white wine

• 100g vermouth

• 250g fish stock

• 2 shallots (sliced)

• 1 clove Garlic (sliced)

• 4 smoked mussels

• 4 finger limes

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Cauliflower puree

• 300g cauliflower (sliced)

• 200g milk

• 200g butter

• 100g onion

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Herb oil

• 200g Green herbs

• 400g Vegetable oil

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Herb cream

• 10g White wine vinegar

• 1g Xanthan gum

• 10g mustard

• 40g Egg yolk

• 150g herb oil

• 5g lemon juice

• 5g garlic

• 4g salt

• 20g fish sauce

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Garnish

4 salted fingers

4 Sea fennel

4 Fried cauliflower pieces

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Preparation:

First make the herb oil: Place the herbs and oil in a Thermomix and blend for 7 minutes at 70°C on the highest setting. After blending, pass through a fine straw sieve into a container on ice and leave to cool.

Then make the herb cream: Egg yolk, mustard, lemon juice, garlic. White wine vinegar, salt and xanthan gum into a clean mixing bowl and whisk.

Gradually add the herb oil until fully emulsified, then finish with the fish sauce. Finish with the fish sauce. Set aside and chill. Set the remaining herb oil aside.

For the smoked clam sauce, place the butter in a saucepan, set the saucepan on. Heat the butter over medium heat and add the shallots and garlic. Add the vermouth and white wine and reduce to a glaze. Add the fish stock and reduce by half, now add the cream and bring to the boil.

Leave the sauce to rest for 30 minutes and then strain through a fine sieve. Then add the smoked mussels and puree until the sauce is smooth.

Finally, add the finger lime and the remaining herb oil.

For the cauliflower puree, add 100 g of butter and the onion in a medium frying pan. Saute the onion until translucent and season lightly, then add the cauliflower and continue to season, cooking quickly until the cauliflower starts to break down. Then add the milk and bring to the boil. Cook for 5 minutes or until the cauliflower is cooked. Transfer the mixture to a blender and blend well, add the remaining butter and check the seasoning before passing through a fine sieve.

Finally, sear the scallops in a hot pan with oil on one side until cooked.

Plate with the cauliflower puree and herb cream, add the fried cauliflower, salt sticks and sea fennel and finish with the sauce, drizzle with the remaining herb oil.