Atsumono Recipe

Inspired by M Pocha

Time30m

Serves4

Scallop from Hokkaido Japan, Curried Cauliflower Puree, Kaluga Caviar

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Ingredients

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1
Prepare the Cauliflower Puree
Cut the cauliflower into florets and steam until tender, about 10 minutes. Transfer to a blender or food processor, add the curry powder, heavy cream, olive oil, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning if necessary.
2
Cook the Scallops
Heat a skillet over medium-high heat and add a splash of olive oil. Season the scallops with salt and black pepper. Sear the scallops for about 2-3 minutes on each side until golden brown and just cooked through. Remove from the heat.
3
Plating
Spoon a generous amount of the curried cauliflower puree onto the plate. Place the seared scallops on top of the puree. Garnish with Kaluga caviar and finely chopped fresh chives.