Seared scallops with crushed cauliflower

Per person

3 medium sized scallops, with roe
150g cauliflower
75g salted butter, kept at room temperature
50ml double cream
200ml good chicken stock
50ml chicken jus
50g red vein sorrel
Lemon juice to taste
Salt and pepper

Take the cauliflower and break into small florets.  Heat a splash of olive oil in a saucepan and add ¼ of the butter.  Add ¾ of cauliflower and sweat for a few minutes until the florets start to soften.  Add the chicken stock and cook until the stock has evaporated and the cauliflower is cooked.  Add a little bit of the double cream and crush with the prongs of a fork.  The crushed cauliflower should be moist but still maintain its shape.  Adjust the seasoning with salt and pepper and keep warm. 

Heat a splash of vegetable oil in a sauté pan.  Season the scallops with salt and pepper and place in the frying pan, cook until golden – this will take about one minute.   Turn over the scallop and add the remaining butter, cauliflower florets and a squeeze of lemon juice.  Cook until the scallops and cauliflower are golden and remove from the heat.  Drain the scallops and cauliflower and place on some kitchen paper.   Put the pan back on the heat and add the chicken jus and allow to simmer gently.

Arrange the crushed cauliflower neatly in the centre of your plate and top with the cooked scallops and scatter the caramelised florets around the plate.  Finish with the chicken jus and lastly sprinkle with the sorrel.  Serve immediately.