8 large dry scallops
½ tsp salt
¼ tsp white pepper, ground
1 Tbsp unsalted butter
½ Tbsp fresh truffle, sliced, to garnish
Chives, chopped, to garnish
1 head yellow cauliflower
¼ C water
7 threads saffron
1 head purple cauliflower
¼ C beet juice
2 tsp salt, divided
Pinch pepper
1 lb unsalted butter
½ C heavy cream
2 Tbsp tahini
1 tsp salt
1 Tbsp honey
2 lemons, juice and zest
½ C extra virgin olive oil
Prepping time: 30 minutes / Cooking time: 45 minutes (excludes sous vide cooking)
4
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