After many scallop & cauliflower dishes aboard the barges, a variation from the brassica family is scallops with Romanesque broccoli served as a starter aboard the Finesse.

Also known as Roman cauliflower, chartreuse in colour it creates a very very smooth pure a little nutty in flavour, it pairs with the same things as cauliflower, here it is served as a purée & steam florets served with scallops, capers & sea vegetable known as salty fingers, originally from coastal areas of Asia it is now a liable around Europe, very moist when bitten into gives a hit of Fleur de sel which works perfectly with shellfish.