Scallop Crudo with Cauliflower Recipe | Sous-Vide Magazine

Ingredients

• 1 lb cauliflower, cleaned, florets only (save 1⁄2 C of the smallest pieces for pickled garnish)
• 6 Tbsp butter
• 1 1⁄2 C heavy cream
• 2 Tbsp Parmesan cheese, shredded
• 1 tsp sea salt
• Pinch of white pepper
• 3 saffron pistils
• 1⁄4 C rice vinegar
• 1 Tbsp sherry vinegar
• 2 tsp kosher salt
• 2 tsp granulated sugar
• 4 Tbsp fresh orange juice
• 3 Tbsp fresh lemon juice
• 3/4 tsp sherry vinegar
• 2 tsp grape-seed oil
• 1 tsp fresh ginger, finely grated
• 1⁄2 red Thai chili, thinly sliced
• 2 tsp red onion, brunoised (very finely diced)
• 2 tsp sea salt
• 8 scallops, shelled and thinly sliced horizontally (thoroughly clean and save 4 of the shells for serving)
• Pinch of black sea salt, to garnish
• 1 Tbsp chives, sliced, to garnish
• Olive oil, to garnish