Scallops with Cauliflower Purée

Appetizers | Abkhazian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Scallops with cauliflower purée

Ingredients

Scallops - 2 pieces
Cauliflower - 10 oz
Olive Oil - 1 tablespoon
Dry White Wine - ½ spoons
3.2% Milk - 0 qt
33% Cream - 0 fl oz
Butter - 0 oz
Wasabi - 0 oz
Chicken bones - 20 oz
Brown Sugar - 0 oz
Red Wine Vinegar - 0 fl oz
Parmesan Cheese - 0 oz
Cress salad - 0 oz
Thyme - 1 stalk
Salt - to taste

Step by Step guide

Step 1

Divide the cauliflower into large and small florets.

Step 2

Boil the large pieces in milk, then remove and mash them into a puree with the addition of cream and salt.

Step 3

Blanch the small florets and sauté them in butter.

Step 4

Sear the scallops in olive oil with the addition of white wine and thyme, cooking for one minute on each side.

Step 5

For the sauce, caramelize sugar in a saucepan, add red wine vinegar, and pour in 100 ml of duck bone stock. (This is made by not discarding the bones from the roasted duck but crushing them using a crab cracker, a press used to break down the shells of marine crustaceans.) Reduce the sauce until thickened.

Step 6

When serving, first place the cauliflower puree on the plate, followed by the sautéed cauliflower florets. Next, add the sea scallops. Drizzle with the duck bone sauce and garnish with wasabi balls, watercress, and crumbled Parmesan.