Ingredients:

  • 1 medium head cauliflower (approx. 500g), broken into small florets
  • 1/2 cup unsweetened almond milk
  • 1 pinch saffron threads (approx. 10-12 threads)
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp white pepper
  • 8 jumbo dry-packed sea scallops (approx. 360g)
  • 1 tbsp avocado oil
  • 1 tbsp fresh micro-greens for garnish

Instructions:

  1. Place cauliflower florets in a steamer basket over boiling water and steam for 10–12 minutes until completely tender.
  2. While cauliflower steams, warm the almond milk in a small saucepan and add the saffron threads to it, allowing them to steep until the milk turns a vibrant golden yellow.
  3. Transfer the steamed cauliflower to a high-speed blender. Add the saffron-infused almond milk, extra virgin olive oil, sea salt, and white pepper. Blend on high for 1 to 2 minutes until the mixture is completely glossy and smooth.
  4. Pat the scallops thoroughly dry with paper towels to ensure a proper sear. Season with a small pinch of salt.
  5. Heat avocado oil in a stainless steel or cast iron skillet over medium high heat until it begins to shimmer and show faint wisps of smoke. Place scallops in the pan, ensuring they do not touch.
  6. Sear the scallops for 2 minutes without moving them to create a deep brown crust. Flip and sear for an additional 1 to 2 minutes until the centers are just translucent.
  7. Spoon the cauliflower purée onto plates, top with the seared scallops, and garnish with micro-greens.