Scallops on cauliflower-potato mousse

How Maurice does it

1. 1

   Cook the cauliflower and potato: Bring a large pot of water to a boil. Add the cauliflower florets and peeled potato. Simmer until soft, about 25 minutes. Reserve 2 small cauliflower florets for garnish.

2. 2

   Make the mousse: Drain the cooked cauliflower and potato. Add 15 g butter, 1 tsp curry powder, and salt to taste. Let it rest for a moment.

3. 3

   Prepare the scallops: Pat the scallops dry with paper towels. Heat 1 tbsp olive oil in a pan over high heat. Once hot, add the scallops and sear without moving them for 2–3 minutes.

4. 4

   Flip the scallops gently and add 15 g butter and the minced garlic. Baste the scallops with the foaming butter and cook for another 2 minutes. Remove the scallops from the pan and keep them warm in aluminum foil.

5. 5

   Make the pan sauce: In the same pan, heat 10 g butter and add the chopped shallot. Cook until softened, then pour in 100 ml white wine. Let it simmer for about 4 minutes, scraping up any browned bits. Strain the sauce.

6. 6

   Finish the mousse: Add the strained sauce to the cauliflower-potato mixture. Blend with an immersion blender until smooth and silky.

7. 7

   Plate: Spoon a swipe of the mousse onto each plate. Add a reserved cauliflower floret, place 2 scallops on top, and finish with freshly ground black pepper. Enjoy.