Scallops, Citrus & Parmesan

A recipe from Olivier Bellin's Alsacian resto Auberge des Glazicks in Plomodiern. Swiped from my Gault Millau magazine.

4 scallops

25 cl orange juice

1/2 cauliflower

10 gr fresh almonds

20 gr parmesan

25 cl carrot juice

1 pinch of good quality curry powder

5 cl EVOO

1 tsp piment d'Espelette

10 gr of salted butter

Maldon sea salt

1. reduce orange juice with curry until just about dry, add 4 cl EVOO
2. emulsify in a mixer while adding the carrot juice
3. crumble the cauliflower into uneven bits, saute in butter with almonds for ten minutes
4. add a nice pinch of parmesan
5. season the scallops with salt, pepper, piment and saute in a separate pan 1-2 minutes each side depending on size
6. in the middle of each plate, put a tblsp of the orange reduction; sprinkle cauliflower over before topping off with a scallop; spoon the carrot emulsion on top, finishing off with some drops of EVOO