Grilled Scallops with Cauliflower Puree, Confit Tomatoes and Hazelnut Vinaigrette - Restaurant Assoc

Ingredients

• 4 large Norwegian scallops
• Olive oil
• Juice of 1 lime
• 1/2 cauliflower
• 100 ml (6 tbsp.) cream
• 150 g (10 tbsp.) butter
• Grated nutmeg
• 4 ripe tomatoes
• 1 clove of garlic, thinly sliced
• 2 shallots, thinly sliced
• 10 sprigs of fresh thyme
• 50 ml (3 tbsp.) olive oil
• Salt and sugar
• 50 ml (3 tbsp.) hazelnut oil
• 50 ml (3 tbsp.) sunflower oil
• 2 tbsp. sherry vinegar
• 1 tbsp. chopped hazelnuts
• 4 strips sundried tomato, diced