1 lb cauliflower, cleaned, florets only (save 1⁄2 C of the smallest pieces for pickled garnish)
6 Tbsp butter
1 1⁄2 C heavy cream
2 Tbsp Parmesan cheese, shredded
1 tsp sea salt
Pinch of white pepper
3 saffron pistils
1⁄4 C rice vinegar
1 Tbsp sherry vinegar
2 tsp kosher salt
2 tsp granulated sugar
4 Tbsp fresh orange juice
3 Tbsp fresh lemon juice
3/4 tsp sherry vinegar
2 tsp grape-seed oil
1 tsp fresh ginger, finely grated
1⁄2 red Thai chili, thinly sliced
2 tsp red onion, brunoised (very finely diced)
2 tsp sea salt
8 scallops, shelled and thinly sliced horizontally (thoroughly clean and save 4 of the shells
Pinch of black sea salt, to garnish
1 Tbsp chives, sliced, to garnish
Olive oil, to garnish
Prepping time: 30 minutes / Cooking time: 45 minutes / Sous vide cooking time: 3 hours, 10 minutes
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