Cauliflower Soup and Seared Tasmanian Scallops- Chef Recipe by Imanka Eashan

Ingredients

Cauliflower soup:

1L full cream milk
2 large, or 3 medium cauliflowers
200g butter
Salt and pepper to taste

Scallops (per serve):

150g fresh scallops
1 clove of garlic
40mL white wine
1 Tbs butter
Parsley
Salt and pepper to taste
Truffle oil
Lemon

Method

Remove leaves and stalk from cauliflower and cut into florets. In a pot, bring all the full cream milk to the boil, add cauliflower and bring to a light simmer for 2 hours, or until the cauliflower is soft.

Add butter and then puree using a freestanding, or hand held stick blender, until a smooth consistency. This soup can be made a day ahead, allowing it to cool slightly before covering and placing in refrigerator.

Re-warm before serving.

For the scallops, melt 1 tablespoon of butter and chopped clove of garlic in a pan, until butter is browned. Add 40mL of white wine.

Sprinkle scallops with salt and pepper, then sear until brown and just opaque in the centre. This will take about 90 second per side. Add a squeeze of lemon before serving.

Re-heat and serve cauliflower soup in a bowl, dress with scallops and white wine mixture.

Add a light sprinkle of freshly chopped parsley to garnish and a light drizzle of truffle-infused oil.

Recipe provided by Pearl + Co