📝 About This Recipe
This exquisite dish marries the buttery sweetness of premium Japanese Hokkaido scallops with a velvet-smooth cauliflower purée infused with white truffle. The golden, caramelized crust of the scallops provides a stunning textural contrast to the delicate 'silk' base, while a crowning touch of Oscietra caviar adds a sophisticated briny pop. It is a masterclass in balance, elegance, and the celebration of world-class ingredients.
🥗 Ingredients
Hokkaido Scallops
- 12 pieces Hokkaido Sea Scallops (U-10 size, dry-packed, muscle removed)
- 2 tablespoons Grapeseed Oil (for high-heat searing)
- 1 tablespoon Unsalted Butter (for basting)
- 1 pinch Maldon Sea Salt (to finish)
Cauliflower Silk
- 1 medium head Cauliflower (florets only, chopped small)
- 1 cup Heavy Cream (high quality)
- 1/2 cup Whole Milk (to adjust consistency)
- 1/2 teaspoon White Truffle Oil (optional, for aroma)
- 1/4 teaspoon Fine Sea Salt (to taste)
Caviar Service & Garnish
- 50 grams Oscietra Caviar (chilled)
- 1 tablespoon Chives (very finely minced)
- 1 handful Micro-greens (such as radish sprouts or pea shoots)
- 1/2 piece Lemon (for a light zest)
👨🍳 Instructions
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1
Prepare the cauliflower by cutting it into very small, uniform florets to ensure even cooking and a smoother purée.
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2
In a medium saucepan, combine the cauliflower florets, heavy cream, and milk. Bring to a gentle simmer over medium heat.
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3
Lower the heat and cover. Simmer for 12-15 minutes or until the cauliflower is completely tender and falling apart when pressed with a fork.
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4
Strain the cauliflower, reserving the cooking liquid. Transfer the hot cauliflower to a high-speed blender.
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5
Blend on high, adding back the cooking liquid 1 tablespoon at a time, until the mixture is perfectly smooth and has the consistency of heavy silk. Season with fine sea salt and truffle oil.
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6
Pass the purée through a fine-mesh chinois or sieve into a clean bowl to ensure no lumps remain. Keep warm in a bain-marie or covered.
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7
Prepare the scallops by patting them extremely dry with paper towels. Any moisture will prevent a proper golden crust from forming.
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8
Season only the top side of the scallops with a tiny pinch of salt just seconds before they hit the pan.
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9
Heat a heavy stainless steel or cast-iron skillet over high heat until the grapeseed oil begins to shimmer and just starts to smoke.
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10
Carefully place the scallops in the pan, seasoned side down. Do not crowd the pan; cook in batches if necessary.
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11
Sear undisturbed for 2 minutes until a deep golden-brown crust forms. Flip the scallops gently.
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12
Add the 1 tablespoon of butter to the pan. Once it foams, spoon the melted butter over the scallops for 30-45 seconds. Remove from heat immediately.
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13
To plate, spoon a generous 'swoosh' of the cauliflower silk onto the center of four warmed plates.
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14
Place three scallops atop the purée. Top each scallop with a small quenelle of Oscietra caviar using a mother-of-pearl spoon.
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15
Garnish with minced chives, a whisper of lemon zest, and micro-greens. Serve immediately while the scallops are hot and the caviar is chilled.
💡 Chef's Tips
Always use 'dry' scallops; 'wet' scallops are treated with phosphates and will never sear properly. Ensure the cauliflower is fully submerged in the cream/milk to prevent browning; you want a pure white 'silk'. Don't over-salt the scallops, as the caviar will provide a significant amount of natural salinity. If the purée is too thick, thin it with a touch more warm cream rather than water to maintain the richness. Use a high-smoke point oil like grapeseed or avocado oil; olive oil will burn at the temperatures required for this sear.
🍽️ Serving Suggestions
Pair with a crisp, mineral-forward Champagne like a Blanc de Blancs to cut through the richness. A chilled glass of Chablis or an elegant Sancerre complements the seafood and truffle notes beautifully. Serve as a starter for a multi-course tasting menu or alongside a light asparagus salad. For an extra touch of luxury, add a few shavings of fresh black winter truffle over the cauliflower silk.