Seared Scallops with Cauliflower Purée and Hazelnut Brown Butter

Ingredients

• 12 scallops (without roe), cleaned
• 2 tbsp butter
• 1 tbsp rapeseed oil
• Flaky salt
• Cauliflower purée:
• ½ cauliflower, cut into pieces
• 200 ml cream
• 30 g butter
• Salt and white pepper
• Hazelnut brown butter:
• 50 g butter
• 30 g hazelnuts, toasted and chopped
• 1 tbsp lemon juice
• 1 tbsp chopped chives

Method

1. 1Cauliflower purée: Boil the cauliflower in salted water until soft. Blend with cream and butter until silky smooth.
2. 2Pat the scallops very dry. Season with salt. Sear in butter and oil over maximum heat: 1.5 minutes per side. They should be deeply golden.
3. 3Melt the butter until nut-brown. Add hazelnuts, lemon juice and chives.
4. 4Spread purée in the centre of the plates. Place 3 scallops per portion. Spoon the hazelnut butter over.