Cauliflower Velouté

Remove leaves and stalk of cauliflowers and cut into florets. In a pot, bring all the full cream milk to boil, then add cauliflower and bring to a light simmer for two hours, or until the cauliflower is soft. Add
butter and then puree using a freestanding or handheld stick blender until consistency is smooth. This can
be made up to a day ahead, allow to cool slightly before covering and refrigerated. Rewarm before
serving.

Scallops

Melt a tablespoon of butter and one chopped clove of garlic in a pan until butter is browned. Add 40 ml of white wine. Sprinkle scallops with salt and pepper, then sear until brown and just opaque in the centre.
This will take roughly one and a half minutes per side. Add a squeeze of lemon before serving.

Serve

Re-heat and serve cauliflower velouté in a bowl and dress with Scallops and white wine mixture. Add a
light sprinkle of freshly chopped parsley to garnish with, and a light drizzle of truffle infused oil.