Jean Philippe Blondet's Hand-Dived Sea Scallops with Gratinated Cauliflower | FOUR Magazine

Ingredients

• 100 gr scallop skirts (thoroughly cleaned of all sand – must be white)
• 300 gr cauliflower (chopped finely)
• 100 gr shallots (chopped)
• 60 gr white wine
• 15 gr butter
• 10 gr olive oil
• 2 gr cracked black pepper
• 1 gr dry fennel
• 2 gr salt
• 10 gr egg yolk (confit)
• 5 gr lemon juice
• 60 gr cauliflower juice (extracted from a fresh cauliflower via vegetable juicer)
• 2 tbsp cauliflower purée
• 1 pc cauliflower (large in size)
• 2 L milk
• 50 gr salt
• 18 pcs Comté cheese (large thin slices)
• s thickened considerably.
• Cut the cauliflower into very small pieces as the condiment will be coarse in texture.
• Warm the olive oil in a pan and add the cauliflower, lightly roasting it until it starts to turn light golden in colour.
• Add the butter to the pan and continue to colour the cauliflower.
• Once nicely golden, remove the excess fat from the pan with some paper.
• Add the grated Comté to the pan with cauliflower, and continue cooking until the cheese has turned golden in colour, mixing the ingredients continuously.
• Remove the pan from the stove, and add the béchamel salt, lemon zest, and the small dice of hard-boiled egg.