This really is revisiting an old dish but with some new garnish & new presentation.
Pan seared scallops with a roasted cauliflower purée scented by ras el hanout, sliced purple cauliflower & florets, roasted sliced cauliflower, sliced romanesque, dehydrated capers, baby coriander herb.
We have also enlarged the dish to create a main course, for non meat eating guests, with eight scallops rather than three.
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Michael, we miss you already, for the German foo does not treat
Tell Elsie hello and u, hope all well
Norm and Eva
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