Grilled Scallops with Cauliflower, Ginger, Yuzu and Lemongrass Recipe - Great British Chefs

Ingredients

• 4 large scallops, shucked and shells reserved
• 20ml of olive oil
• sea salt
• 1 small cauliflower, leaves removed and finely diced
• 1 lime, zested
• 2 tsp yuzu juice
• 5g of root ginger, peeled and finely diced
• 100g of butter
• 50ml of chicken stock
• 1 shallot, finely sliced
• 1 garlic clove, finely sliced
• 200ml of white wine
• 250ml of fish stock
• 250ml of double cream
• 1 lemongrass stalk
• 10g of butter