FITA AZUL WOMAN
Scallops with cauliflower, cardamom and white chocolate
Cook the cauliflower in salted water until tender (no more than 10 minutes). Drain and add the butter. Break open the cardamom pods and add the seeds. Blend thoroughly with a handheld blender and season with salt and pepper.
Lightly fry the scallops in a drizzle of olive oil, in a large heated frying pan (being careful not to overheat to the point where they catch fire). Fry for 2 minutes on each side. Season with salt and add a soupspoon of butter. Cook until golden, and then remove from the heat. Serve on a small mound of cauliflower purée and grate the white chocolate over the top.
1 kg cauliflower
6 pods of cardamom
25 g white chocolate
25 g butter + 1 soupspoon of butter