Ingredients 1 head green cauliflower cut into florets without the stems 6 good-sized scallops 1oz butter 7.5oz foie gras (block of foie gras, fully cooked) A handful of almond slices Salt and pepper for seasoning
Prepare the cauliflower purée: Bring salted water to boil in a saucepan and then add the cauliflower florets. Cook for about 15 minutes, until they are tender. Drain the florets and keep the water. Using a stick blender, quickly purée the florets with 1 cup of the water. The purée should be smooth and thick to your taste. Add water if too thick. Season to taste with salt and pepper.
Toast the almonds: Put the almond slices in a non-stick frying pan. Stir continuously over medium heat until lightly toasted (2-3 minutes). Transfer to a small bowl to rest.
Cook the scallops: Melt butter in a large frying pan. Add the scallops in a single layer and cook without moving until well browned (approx. 3-4 minutes). Flip the scallops over and continue to cook for a further 2 to 3 minutes. Season with salt and pepper.
Divide the foie gras block evenly into 6 slices
Reheat the purée if necessary
Plating: Divide the puree into 6 bowls. Place 1 slice of foie gras on top of the purée and then one scallop. Sprinkle with the reserved toasted almond slices.
"This appetizer is the perfect recipe for a special dinner. I love the color of this green purée! The cold foie gras slightly melts between the hot scallop and the purée creating an interesting play of flavors and textures which the toasted almonds accentuates. I like to pair this dish with a Saint-Joseph White." ~Nathalie