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.