15MIN
4 PERS.
COOKING 20MIN
EASY

12 scallops
2 cauliflowers
2 lemons
25 g of semi-salted butter
8 slices of serrano ham
olive oil
aromatic herb of your choice
coarse salt

Blanch the cauliflower florets for 1 minute in boiling salted water,
then plunge them into iced water. Cook the cauliflower hearts for 15 minutes
in salted water with the zest of one lemon,
then blend to obtain a purée.

Pour a drizzle of olive oil into a frying pan and sear the scallops
for 1 minute on each side. Add the butter, then remove the
scallops. Deglaze with the lemon juice and sauté the
cauliflower florets until they are lightly coloured.

Cut the slices of serrano ham into a fine julienne.

Divide the purée and cauliflower florets, the scallops and the serrano julienne
among four plates. Sprinkle with chopped herbs and serve immediately.