Butter-Poached Hokkaido Scallops with...Butter-Poached Hokkaido Scallops with Cauliflower-Vanilla Silk & Caviar Nage

Succulent Hokkaido sea scallops gently poached in cultured brown butter, resting on a velvety cauliflower-vanilla purée, garnished with torched romanesco florets and an indulgent Ossetra caviar nage.

Ingredients

Cooking Instructions

1. 01

   Prepare the Cauliflower-Vanilla Silk: Simmer cauliflower florets in heavy cream, 50g of butter, salt, and scraped vanilla bean paste over low heat for 15 minutes until completely tender. Transfer to a high-speed blender and process until silky smooth. Pass through a fine chinois strainer and adjust seasoning.

2. 02

   Blanch and Char Romanesco: Quickly blanch the Romanesco florets in salted boiling water for 90 seconds, then shock in iced water. Drain thoroughly, pat dry, and lightly char using a culinary blowtorch for smoke flavor and contrast.

3. 03

   Construct the Caviar Nage Base: In a small copper saucepan, combine minced shallot, white wine, and fish stock. Reduce by half over medium heat. Whisk in 100g of cold butter bit by bit to emulsify into a velvety sauce. Season with a squeeze of fresh lemon juice and keep warm at 50°C (122°F). Stir in the caviar gently just before serving.

4. 04

   Poach the Scallops: Melt the remaining 100g of butter in a shallow pan and bring to precise 58°C (136°F). Season scallops lightly with fine sea salt. Submerge the scallops in the warm butter bath and gently poach for 6 to 8 minutes until translucent and just set.

5. 05

   Plating: Spoon a smooth sweep of warmer Cauliflower-Vanilla Silk across each pre-heated plate. Arrange three butter-poached scallops along the arc. Nestle charred Romanesco and sea asparagus between the scallops. Spoon the warm caviar nage around the base and finish with flakey Maldon sea salt on each scallop.