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Scallops, almonds, brown butter with a cream of purple cauliflower

Scallops, almonds, brown butter with a cream of purple cauliflower.

Ingredients

200gPurple cauliflower
silicone balls and rings
100gRicotta
1gAgar

20gParsley
25gRicotta
100gOlive oil
20gChervil
20gPomegranate vinegar
6gcold gel
100gWater

White wine
1Garlic clove
1almonds
3Shallots

Purple cauliflower
scallop

Preparation

  1. Cook the cauliflower in 1 part stock, 1 part cream, and 1 part milk until done. 

  1. Put the herbs and water in a blender and blend until smooth.
  2. Add the remaining ingredients and blend briefly.
  3. Finish with the olive oil.

  1. Rinse the almonds in cold water.
  2. Heat a dash of olive oil in a pan, add a bit of garlic, chopped shallots, and finally the almonds.
  3. Add a splash of white wine and heat the almonds for about 1 more minute. Remove immediately from the heat source.
  4. Remove the almonds from their shells.

  1. Remove the ring and sphere of purple cauliflower cream from the silicone mold, place on the plate, and allow to thaw gently.
  2. Place under the heat lamp just before serving.
  3. Fry the scallop and place on the ring of purple cauliflower cream.
  4. Place the almonds on the plate.