Recipes

• 8 scallops
• 1 cauliflower
• 12 slices of truffle
• 1 tsp diced truffles
• 100 ml veal jus
• 20 ml red port wine
• 20 ml Madeira
• 2 slices toast
• 1 egg
• 1 tbsp flour
• 1 knife tip red beetroot granulate
• 60g butter
• salt, pepper

Method for cauliflower:

• Remove the centre part of the cauliflower and cut into eight slices, 0.5 cm thick
• Dice the rest of the cauliflower and steam by 60% steam by 140°C for 16 minutes or alternatively for 10 minutes in boiling saltwater and a splash of lemon juice
• Place the cooked cauliflower on a towel and remove the remaining water
• Blend the cauliflower with the butter and keep it warm on the side
• Blend the toast together with the beetroot granulate into crumbs

Method for scallops:

• Season four scallops with salt, then turn in flour, then egg and the bread crumbs

Method for sauce:

• Reduce the port wine and Madeira by half
• Add the veal jus and diced truffles to the reduction
• If needed, thicken with starch To serve
• Pan fry the cauliflower slices in butter until firm to bite.
• Season and flour the remaining 4 scallops and pan fry for 2 minutes.
• Pan fry the crumbed scallops in enough 160°C hot oil for 2 minutes.
• Place a spoon of the cauliflower purée on a hot plate.
• Arrange 1 whole and 2 halved scallop on each plate.
• Top with the seared cauliflower and the truffle slices.
• Finish with the truffle sauce.