Cornish Scallops with Cauliflower Purée

Serves: 12

Ingredients

• 250ml Millac Gold
• 500g cauliflower florets
• 36 scallops
• 36 cooked potato discs
• turmeric
• pea shoots
• sea salt
• milled black pepper

Method

Cook the cauliflower in the Millac Gold, drain, season and pureé, add the Millac Gold back to achieve the correct consistency, set aside.

Dust the scallops in the turmeric and season, pan fry until golden brown on each side, set aside.

Place the potato discs on the plate, top with the scallops and spoon the cauliflower between each one.

Garnish with the pea shoots and serve.