Pétoncles Hokkaido Recipe

Time50m

Serves4

Choux fleurs / Poireaux confits / Vin jaune

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Ingredients

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1
Steam the Cauliflower
Cut the cauliflower into florets and steam until tender, about 10-15 minutes.
2
Blend the Purée
Transfer the steamed cauliflower to a blender. Add a pinch of salt and blend until smooth. If needed, add a bit of water to achieve desired consistency.

3
Sauté the Leeks
Slice the leeks thinly. In a pan, heat olive oil over medium heat, add leeks, and sauté until soft and caramelized, about 15-20 minutes.

4
Sear the Scallops
Heat a pan over high heat with a little olive oil. Season the scallops with salt and black pepper. Sear each side for about 2-3 minutes until golden brown.
5
Deglaze with Yellow Wine
Once the scallops are cooked, remove them from the pan. Pour in the yellow wine and scrape the bottom to deglaze the pan. Let it reduce for a couple of minutes.

6
Plate the Dish
On a plate, create a base with the cauliflower purée, top with the sautéed leeks, and place the seared scallops on top. Drizzle with the reduced yellow wine sauce.