Pan-Seared Scallops with Vanilla-Cauliflower...Pan-Seared Scallops with Vanilla-Cauliflower Puree & Osetra Caviar

Prismatic day-boat scallops caramelized to golden perfection, served over a silky Tahitian vanilla cauliflower velouté, finished with crisp samphire and buttery Royal Osetra caviar.

Ingredients

Cooking Instructions

1. 01

   Combine cauliflower florets, whole milk, heavy cream, vanilla pod, and scraped vanilla seeds in a small saucepan. Bring to a gentle simmer over medium-low heat and cook for 15 minutes until the cauliflower is completely tender.

2. 02

   Discard the vanilla pod and transfer the cauliflower and liquid into a high-speed blender. Purée on high for 2 minutes until ultra-smooth. Emulsify in 30g of cold butter, pass through a fine chinois mesh sieve, season lightly with fine salt, and keep warm.

3. 03

   Pat scallops thoroughly dry with paper towels. Season the top and bottom surfaces generously with Fleur de Sel just before searing.

4. 04

   Heat grapeseed oil in a heavy stainless-steel or cast-iron skillet over high heat until shimmering and faint wisps of smoke appear.

5. 05

   Carefully lay scallops in the pan in a clockwise pattern. Sear undisturbed for 90 seconds to build a deep mahogany crust. Flip, add remaining 30g butter to the pan, and baste continuously with foaming butter for 30 seconds. Immediately remove scallops to a resting tray.

6. 06

   Spoon a swoop of warm vanilla-cauliflower purée onto each warmed serving plate. Arrange 3 scallops alongside, top each scallop with a quenelle of Osetra caviar, and garnish gracefully with sprigs of blanched sea samphire.