Cauliflower Velouté with Seared Scallop and Caviar

A silken cauliflower velouté, a butter-seared scallop, a spoon of black caviar, and a whisper of shichimi. A restaurant-grade first course that comes together in half an hour.

Ingredients

• 2 medium cauliflowers, cut into florets
• 4 cups vegetable or chicken stock
• 2 cups single cream
• 2 large scallops, cleaned, roe removed if preferred
• 4 tbsp unsalted butter
• 2 tbsp Royal Oscietra caviar
• 2 tsp shichimi togarashi
• Fresh chives, finely chopped, to garnish (optional)
• Fine sea salt and white pepper

Method

1. Bring the stock to a boil in a large pot. Add the florets and simmer for 10 to 15 minutes, until completely tender.
2. Transfer to a blender (or use an immersion blender) with the cooking liquid and blend until completely smooth. Add the cream and blend again briefly until silky. Season with salt and white pepper.
3. Pat the scallops dry — really dry — with kitchen paper. Heat a heavy skillet over medium-high heat and melt the butter until foaming. Sear the scallops for about 90 seconds on each side, until deeply golden and just cooked through.
4. Divide the warm velouté between two shallow bowls. Place a scallop in the centre of each.
5. Top each scallop with a spoonful of caviar. Dust very lightly with shichimi. Scatter chives if using and serve immediately.

Notes

• Dry the scallops thoroughly. A wet scallop will steam, not sear.
• Strain the velouté through a fine sieve for a truly velvet finish.
• Use shichimi sparingly. It should warm the dish, not announce itself.