This is a fabulous dish to serve during the festive season or at a special dinner party. The sweetness of the baby beetroots and the liquorice accents of the baby fennel perfectly complement the delicate taste of scallops.
Break the cauliflower into florets. Cook in boiling water for approx. 8 minutes until tender. Drain the cauliflower. Add the cream and purée with the hand blender until smooth. Season with salt and pepper.
Cook the beetroots in boiling water for approx. 8 minutes until tender. Cook the fennel in a separate pan in boiling water for approx. 5 minutes until tender. Halve the beetroots and fennel bulbs lengthwise.
Pat the scallops dry with kitchen paper. Heat the butter oil in a frying pan. Fry the scallops on a high heat for approx. 4 minutes golden brown. Turn them halfway.
Meanwhile, slice the apple into small cubes of approx. 5 mm. Re-heat the cauliflower purée in a saucepan. Divide the cauliflower purée over 4 warmed plates. Dip the tip of a spoon in the purée. Tilt the spoon then drag the purée across the plate.
Arrange the fennel, beetroot, scallops and apple cubes over the cauliflower purée. Garnish with the cress and flowers.
