Method

Recipe from by Executive Head Chef Philippe Farineau from Mount Falcon Method.

For the batter:

• Take a large mixing bowl and add the sieved flour with 2 eggs and the oil.
• Poor the beer and whisk it well.
• Add the 3 hard whipped eggs white delicately to the mixed.
• Keep in the fridge until ready to use (up to 2 days maximum).

For the Sauteed Cauliflower:

• Divide the cauliflower into 3 large bouquets.  For this part, take 8 small sections of the cauliflower bouquet, keeping the stems.
• Pan fry it slowly in a frying pan with a dash of olive oil, butter, and a drop of water.
• You should have a nice golden colour on one side then turn it and finish cooking it slowly.
• You may need to add some water. Keep it Hot.

For the Cauliflower puree:

• Cut half of the cauliflower and thin slices, discarding the stem this time.
• Place in a saucepan with 25cl of milk, season with salt and pepper, and cover with a lid.
• Cook over medium heat for about 12 minutes until tender.
• Remove some of the milk and transfer to an upright blender and blend until a very smooth puree. Keep it hot.

For the Cauliflower Beignet

• keep some smaller buds of cauliflower and blanch in boiling water for 30 seconds.
• Refresh it straight away under cold water.
• Dip the small cauliflower into the batter mix and fry it in hot oil (180 degrees) for 3-4 minutes until golden and crispy.

For the Sauce:

• Boil the beef stock and infuse the lavender for few minutes.

For the Black Pudding Croquette:

• Blend the black pudding and add the puree.
• Pipe the mix onto a parchment paper, the size of a finger, and freeze it.
• You should have about 8 pieces.
• Breadcrumb the pieces when you’re ready to serve the dish and deep fat fry the croquette before you serve it.

Finish the dish:

• Sear 8 Large king scallops quickly in a hot pan, 2 minutes on each side.
• Serve each person 2 scallops with a spoon of cauliflower puree, 2-3 nice golden crispy cauliflower beignet and 1 sauteed cauliflower, 2 fingers of deep-fried black pudding.
• Additional touches: add a few leaves of the wood sorrel and a little drizzle of the lavender sauce.