Carpaccio of scallops, Dubarry truffle cream and colourful cauliflower

• 12 scallops

• 2 slices farmhouse bread

• 50 g clarified butter

Cauliflower tabbouleh :

• 200 g yellow cauliflower
• 100 g white cauliflower
• 100 g purple cauliflower
• 100 g Romanesco           
• Olive oil, salt and pepper

Dubarry cream : 

• 100 g white cauliflower 
• 1 onion
• Stock
• Cream
• Olive oil
• 30 g Tartuffon truffle sauce

Cauliflower royale

• 100 g puréed white cauliflower
• 50 ml cream
• 50 ml milk
• 2 eggs

Garnish : 

• Shiso
• Flowers
• Pink peppercorns
• Lime zest

   1. For the scallops

Shell the scallops, rinse and marinate for 10 minutes in oil, salt and pepper. Remove from the marinade and slice into thin slices.

With the scallop trimmings, make a tartare. Use a piece of cling film to form rolls of tartare (one small roll per plate).

     2. For the Royale

Combine all the ingredients, season to taste, place in a steamer and cook at 80 C for approx. 20 min.

     3. Cauliflower tabbouleh

Use a peeling knife to peel the different cauliflowers, so that only the florets remain and it resembles couscous. Season with olive oil, salt and pepper.

     4. For the Dubarry Cream

Sweat the onions in the olive oil and add 100 g of cauliflower. Cover with the stock. Slowly add the cream.

Cook for approx. 30 minutes. Sieve the Tartuffon, mix with the cauliflower and season to taste. Keep warm.

     5. Bread 

Slice the bread to the same thickness as the carpaccio rolls and fry in the clarified butter.

     6. Assembly

Place the Royale on the plate. Add the marinated scallop slices on top, followed by the cauliflower tabbouleh and garnish. Pour the warm Dubarry Cream around the edge and place a piece of toast at the side of the plate with the scallop tartare on top.

     7. Decoration 

Garnish with shisho leaves and flowers, pink peppercorns and lime zest.