Instructions

1.Prepare the purée

Cook cauliflower until completely tender.

Blend with butter and cream until smooth and velvety. Season lightly.

2. Sear the scallops

Pat scallops dry thoroughly.

Sear in a hot pan until golden on each side, keeping the centre soft and sweet.

3. Create the glaze (key step)

Briefly warm the Pedro Ximénez vinegar in the pan, allowing it to thicken slightly into a light, glossy glaze—do not over-reduce.

4. Plate

Spoon the purée onto the plate.

Arrange scallops neatly on top and finish with a delicate drizzle of the PX glaze.