425 g scallops
500 ml milk
375 g butter
8 cloves of garlic
10 passion fruit
1 bunch of chives
1 bunch of thyme
250 g pea shoots
250 g red mizuna
salt and white pepper
Break the cauliflowers into florets. Slice 10 florets into thin flakes on a mandoline and place them in ice water.
Steam the remaining florets in milk in a covered pan until they are completely tender, i.e. for about 20 minutes. Remove the cauliflower and discard the milk.
Place the tempered butter in a blender together with the hot cauliflower florets and the garlic. Blend until it has a uniform consistency, and season with salt and pepper. Spoon the purée into a piping bag and place in the fridge to cool.
Thinly slice the scallops and place the slices in a tray. Sprinkle with salt and sugar and allow to draw in the fridge for 10-20 minutes.
Halve the passion fruit and scrape out the flesh with a teaspoon. Stir with the chopped chives and thyme and season to taste with salt and pepper.
Distribute the scallops on four flat plates and sear them with a hand-held torch until they begin to brown.
Arrange the purée, flaked cauliflower, passion fruit, pea shoots and mizuna lettuce on top of the seared scallops and serve immediately.