Scallops with cauliflower purée, anchovy foam

Name: Scallops with cauliflower purée, anchovy foam
Cuisine: European, Mediterranean
Ingredients: 1/2 piece cauliflower; 200ml milk; 20ml heavy cream; 10g butter; 1pinch of salt; 80g shallots; 10g butter; 50g anchovies; 150ml white wine; 100g heavy cream; 30ml milk; 10g type 45 flour; 20g olive oil; 80g water; 1pinch of salt; 0.5g saffron; 3g paprika; 12 pieces scallops; 20ml olive oil; 10g butter1pinch of salt; 12pieces capers; few leaves curly salad; few shaves cauliflower

Instructions

All the elements of this dish allude to the Mediterranean, from the coral texture of the tuile and the anchovy sea foam to the vibrant blue of the plate. This beautifully arranged dish is layered with creamy cauliflower purée, rich anchovy foam and garnished with delicate saffron tuile and capers. Made in under 60 minutes, whether for your first course or main dish, this is one delicious scallop recipe that is not to be missed. Bon Appétit!

Updated at: Tue, 03 Sep 2024 08:18:08 GMT