
🥐 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
