Scallops on Cauliflower-Potato Mousse

Ok.. Looking for a delicious starter or in-between course for Christmas?

This one is an absolute winner:
Scallops on a bed of cauliflower-potato mousse.

Ekoplaza Foodmarqt X Onderderookvanamsterdam

Serves 6

Start with the cauliflower mousse:
Cook a whole cauliflower in water and add one peeled potato. Let it simmer until soft - about 25 minutes. Keep one small piece of cauliflower aside for garnish later (I shaped mine like a little ice-cream scoop).
Drain the rest, then add 35 g of butter, a tablespoon of good curry powder, and salt to taste. Let it rest for a moment.

Now for the scallops (2 per person):
Pat them dry. Heat a generous splash of olive oil in a pan over high heat. Once the oil is hot, add the scallops. Don’t shake, don’t touch. Sear for about 2–3 minutes.
Flip them gently - you should have a golden crust. Add a knob of butter and a clove of garlic, and baste. Cook for another 2 minutes.
Remove the scallops from the pan and keep them warm in aluminium foil.

Use that same pan to take the mousse to the next level:
Heat it again with a bit more butter and one chopped shallot. Add a glass of white wine.
All the flavour from the scallops will release from the pan - this is liquid gold.
Let it simmer for about 4 minutes, then strain the sauce. Add it all to the cauliflower mixture and blend with a stick blender until smooth.

To plate:
Spoon a swipe of the mousse onto each plate, add your small cauliflower garnish, place two scallops on top, finish with a bit of fresh pepper…

And enjoy - this dish is heavenly.

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