- 5 scallops
- 1 head cauliflower
- 30g (1 oz) ginger
- 30g (1 oz) mustard seeds
- 50g (1.8 oz) butter
- 1 clove garlic
For the cauliflower purée, cut the curds of the cauliflower and slice them into half inch pieces. Put the slices of cauliflower into the vacuum bag, keeping them as flat as possible. Add oil and salt. Close the bag and cook in the SmartVide for one hour at 85ºC (185ºF). Take out the cauliflower and blend the contents with 50 g (1.8 oz) butter until a creamy purée is obtained. Set aside.
Next, cook the mustard seeds with the sugar for 10 minutes. Strain and set aside.
Season the scallops with salt and pepper and pack them with strips of ginger and a dash of oil. To seal the bag, use the staged vacuum program and seal at 95% so as to not crush the meat. Cook for 20 minutes at 52ºC (125ºF). After that time has passed, take the scallops out, pat them dry with paper towels, and brown them in a pan with butter and one clove of garlic.
To serve, use the purée as a base, put the scallops on top, and add the mustard seeds and a bit of the butter sauce left behind in the frying pan.
In this recipe, thanks to sous-vide cooking, the scallops are cooked to perfection and the cauliflower has a more concentrated flavor.