Directions

Clean the scallop flesh and dry well. Season with salt and pepper. Heat some oil in a frying pan, sear the scallops and add a small piece of butter at the very end.

Cauliflower puré

1 cauliflower
200 ml milk
100 ml cream
salt and pepper

Cut the cauliflower from the stem and place in a pan together with the milk and cream. Simmer for 25 minutes. Place in a blender and puré. Season with salt and pepper.

Sparkling wine and butter sauce

2 shallots
2 cloves garlic
¼ bunch thyme
2 tblsp honey
400 ml sweet sparkling wine (e.g. Asti)
500 ml cream
60 g butter
salt and pepper

Finely chop the onions. Place in a pan together with the thyme and a small knob of butter. Fry gently for 5 minutes. Add the honey and the sparkling wine and reduce by half. Add the cream and reduce again by half. Turn off the heat. Cut the butter into small cubes and whisk them into the sauce one at a time. Season with salt and pepper.

Decorate with water cress and sliced radish. A squeeze of lime juice on the scallops will further enhance the taste.