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

Ingredients

• 12 pcs (50 gr each) Scallops (clean and keep the skirts aside)
• 2 free range egg yolks
• 50 gr olive oil
• 5 gr thyme
• 1 clove garlic
• 5 gr salt
• ½ a cauliflower (medium in size)
• 250 gr vegetable oil
• 300 gr cauliflower (grated)
• 300 gr Comté cheese (grated)
• 5 gr lemon zest
• 5 gr cracked black pepper
• 15 gr salt
• 10 gr flour
• 1 cauliflower (medium in size)
• 1 L milk
• 1 L cream
• 50 gr salt
• 50 gr butter
• 30 gr olive oil
• 150 gr cauliflower (cut into very small pieces)
• 60 gr butter
• 25 gr Comté cheese (grated using a Microplane)
• 50 gr hard-boiled egg (very small dice)
• 30 gr flour
• 100 gr milk
• 3 grates lemon zest (grated using a Microplane)
• 5 gr black pepper (ground)
• 1 pc cauliflower (large in size)
• 2 L milk
• 18 pcs Comté cheese (large thin slices)
• 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