Scallops Cauliflour Puree
24 scallops 150g cauliflour, thinly sliced
24 pieces of porchetta, cut into 2cm dice 120ml cream 49g edamame beans, shelled Salt & Black Pepper 24 baby salad leaves 20ml olive oil
Method
To make the cauliflower puree, place the cauliflower into a medium size pot, cover with water and season with a little salt and white pepper.
Bring to the boil then simmer until soft, drain the cauliflower and return to the pot, add the cream then place back over a medium heat and reduce the cream until it thickens. Season with salt and pepper and puree until smooth, put aside until needed.
Roast the porchette until golden brown in a little olive oil, blanch the edamame beans and drain until needed.
Heat a sauté pan, add a little olive oil then sear the scallops on both sides, season with salt and freshly ground pepper.
Portion six teaspoons of cauliflower onto your plate, top each with a piece porchetta and a seared scallop, sprinkle the edamame beans around the scallops then drizzle with Frenchmaid Coriander, Ginger and Lime Dressing, add the baby salad leaves and serve.