Walnut Oil Hinted Scallops over Cauliflower Puree

Dropped into Cauliflower Stalk Soup to perk up some interest in what is otherwise a pretty bland dish, scallops are also perfect partners to the other part of a cauli - the flower.

The unique aromatic flavour counterpoints the depth and sweetness of scallops in a perfect display of one hand washing the other.

Simple to put together ...

Take a few florets and steam them. Steaming keeps the best of the flavour.

Puree and set into the middle of a wide bowl or plate.

Meanwhile, warm a little butter in a frying pan until it just browns and drop the scallops in.

Scallops should need little more than a half a minute on each side to just colour up and warm through, while retaining all the softness.

Set the scallops onto the cauliflower puree.

For a more sensuous experience, add in just a little horseradish or even daikon into the puree and maybe a drop of walnut oil onto each scallop.