Ingredients

Steps

• Cook chopped cauliflower in a pan with milk until tender, then drain.
• Sauté chopped onion, garlic, and leek in 50g of butter until softened.
• Heat 250ml milk and 250ml cream with seasoning, then add the cooked cauliflower.
• Blend the cauliflower mixture with a hand blender until smooth and stir in remaining 50g butter.
• Sauté garlic, shallot, mushrooms, and parsley in 50g butter until shallots soften.
• Fry scallops in a dash of olive oil for 30 seconds on each side.
• Layer cauliflower cream, mushroom duxelle, and a scallop in bowls; garnish with chives and truffle oil.