Horeca 360
🥐 FrenchAdvancedFine Dining Starter

Pan-Seared Scallops with Truffle Cauliflower Purée

Golden seared scallops on truffle cauliflower purée with pea shoots and lemon butter.

Professional Yield: 50 Portions Portion: 3 scallops per portion

Professional Yield

Adjust portions - ingredients recalculate automatically

Ingredients · 50 portions

Scallops

150 pcs

Fresh black truffle

300 g

Cauliflower

5 kg

Cream

2 L

Butter

1 kg

Parmesan

500 g

Leek

1 kg

Pea shoots

300 g

Lemon juice

300 ml

Truffle oil

250 ml

Sea salt

0.000 g

Black pepper

40 g

Recommended Pairings

Alcohol-free sparkling, cucumber-infused water

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