Ingredients

• 12 live scallops (2 - 3 per person, depending on size)
• 1 tbsp clarified butter
• 12 Black Truffle Slices
• Cauliflower Puree
• 25g butter
• 250g cauliflower, roughly chopped
• 100ml whole milk
• Maldon sea salt
• 2 tbs White Truffle Oil
• Chorizo Crumb
• 25g butter
• 50g cooking chorizo
• 50g sourdough bread crumbs
• 1 tbsp lemon zest
• Pinch Sea salt
• 2 Anchovy fillets

Method

1. Begin by preparing the scallops. Once opened, remove the muscle and discard the roe. Clean under running water, pat dry and keep cool in the refrigerator.
2. For the crumb, remove the chorizo from its outer skin and blitz in a blender. Add the breadcrumbs, anchovies and lemon zest, pulsing to combine. Melt the butter in a frying pan and toss the mixture until coated. Fry over a moderate heat until it starts to crisp but not brown. Drain onto kitchen paper and set aside.
3. For the cauliflower puree, melt the butter in a pan and once foaming, add the cauliflower and coat in butter. Add the milk and salt, cooking on a moderate heat until tender. In a blender, together with the milk blend to a smooth puree. Add 2 tablespoons of White Truffle Oil. Set aside in a saucepan and keep warm.
4. Over a high heat, add the clarified butter to a heavy cast iron skillet or frying pan. Season the scallops on both sides and add to the pan once smoking. Sear the scallops for approximately 1 1/2 minutes per side.
5. To serve spoon the cauliflower puree onto the middle of the plate, top with scallops and TruffleHunter Black Truffle Slices, scattering with chorizo crumb. Garnish with watercress or micro greens.< /li>