Ingredients
Cauliflower purée
1 small head of cauliflower, chopped into florets
1/2 cup (125 mL) heavy cream
2 tbsps (30 mL) unsalted butter
Salt and white pepper, to taste
Scallops
12 large sea scallops, cleaned and patted dry
Salt and freshly ground black pepper
2 tbsps (30 mL) olive oil
3 tbsps (45 mL) unsalted butter
Brown butter sauce
4 tbsps (60 mL) unsalted butter
1 small shallot, finely minced
Juice of half a lemon
Fresh chives, finely chopped
To finish
3 tbsps (45 mL) caviar
Microgreens or fresh dill for garnish
Preparation
1. Steam cauliflower until very tender. Blend with heavy cream and butter until smooth and velvety. Season with salt and white pepper. Keep warm.
2. Season scallops with salt and pepper. Heat olive oil in a large skillet over high heat. Sear scallops for 2-3 minutes per side, until a golden crust forms on both sides. Remove and keep warm.
3. In a small saucepan, melt butter over medium heat. Cook, swirling occasionally, until butter turns golden brown and smells nutty (about 3-4 minutes). Remove from heat, stir in minced shallot, lemon juice, and chives.
4. Spoon a pool of cauliflower purée on each plate. Arrange 3 scallops over the purée. Drizzle brown butter sauce around the scallops. Top each serving with a generous spoonful of caviar. Garnish with microgreens or dill.