15MIN
4 PERS.
COOKING 20MIN
EASY

12 scallops
2 cauliflowers
2 yellow lemons
25 g semi-salted butter
8 slices Serrano ham
olive oil
herbs of your choice
coarse salt

Blanch the cauliflower florets in boiling salted water for 1 min.
then plunge them into iced water. Cook the cauliflower
cauliflower hearts for 15 mins in salted water with the zest of a lemon,
then blend to obtain a purée.

Pour a drizzle of olive oil into a frying pan and sear the scallops
1 minute on each side. Add the butter, then remove the
scallops. Deglaze with the lemon juice and sauté the cauliflower
cauliflower florets until lightly colored.

Finely julienne the slices of Serrano ham.

Divide the purée and cauliflower florets among four plates
the scallops and the julienne of Serrano ham. Sprinkle with
and serve immediately.