Pan-Seared U10 Scallops with...Pan-Seared U10 Scallops with Cauliflower-Truffle Mousseline & Yuzu Beurre Noisette

Succulent jumbo scallops seared to a perfect golden crust, served over a velvety cauliflower purée infused with black truffle and finished with a bright, nutty citrus brown butter.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, simmer the cauliflower florets in heavy cream and a pinch of salt over medium heat until very tender, about 12 minutes.

2. 02

   Transfer the cauliflower and half the cream to a high-speed blender. Add truffle oil and blend until a silky, aerated mousseline forms. Pass through a chinois (fine-mesh sieve) and keep warm.

3. 03

   Pat the scallops extremely dry with paper towels. Season only the top and bottom with fine sea salt just before cooking.

4. 04

   Heat a cast-iron skillet over high heat with grapeseed oil until shimmering. Place scallops in the pan, leaving space between them. Sear undisturbed for 2 minutes until a deep golden-brown crust forms.

5. 05

   Flip the scallops and add 20g of butter to the pan. Baste the scallops with the foaming butter for 30 seconds, then remove immediately to a warm plate to rest.

6. 06

   In a clean light-colored saucepan, melt the remaining 100g of butter over medium heat. Whisk constantly until the milk solids turn a toasted hazelnut color and the aroma is nutty (beurre noisette).

7. 07

   Immediately remove from heat and whisk in the minced shallots and yuzu juice to stop the cooking process.

8. 08

   To plate: Swipe a generous spoonful of the truffle mousseline across a warmed plate. Arrange three scallops atop the purée. Drizzle with the yuzu beurre noisette and finish with Maldon salt and micro-greens.