Jade on 36 Restaurant

Ingredients (serves 4 persons)

• 12 sea scallops

Ingredients for cauliflower cream

• 500g cauliflower
• 0.1ltr cream
• 1ltr milk
• 1ltr water
• Salt to taste

Method 

1. Cut the cauliflower in several pieces and cook them in the milk and water.
2. Once it is cooked, blend the cauliflower in a blender. Gradually add salt into the cooking until you obtain a good consistency.
3. Add cream until you get a smooth soup.

Ingredients for garnishing

• 150g cauliflower
• 20g macadamia nuts

Method 

1. Take only the better part of the cauliflower and cut it into very small pieces and cook them in salted boiling water.
2. Roast the macadamia nuts in the oven at 170°C for 6 minutes and crush them up.

Ingredients for brown butter

• 100g butter

Method 

1. Cut the butter into small pieces and cook them in a small pot until it turns brown. Season with salt and strain it.

To finish

1. Pan- sear the scallops with a bit of olive oil.
2. Reheat the garnish (cauliflower and macadamia nuts) with a bit of butter.
3. Put the garnish at the bottom of a soup plate with the scallops on the upper and pour the cauliflower cream.
4. Finish with a touch of brown butter on the cream.

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