Scallops with Cauliflower cheese puree, pickled cauliflower salsa and cheddar crisp.

Ingredients

• 190g Barber’s 1833
• Scallops – Hand dived 3 per serving
• 1x Cauliflower
• 200ml of double cream
• 1x large red chilli
• Handful of Corn flowers
• 150g Samphire
• 1x large lemon
• 50g Barber’s Farmhouse butter

Method

1. Preheat the oven to 200 degrees/180 degrees fan
2. Take quarter of the cauliflower head and remove the hard stem and separate out the fleurette’s. Slice this very, very thinly. Chop a red chilli into small cubes without the seeds or pith and place in a bowl with the sliced cauliflower fleurettes’ cover with lemon juice and allow to pickle overnight if possible.
3. First very thinly slice the cauliflower half the and steam for five minutes until soft but not smelling of sulphur, add this to the blender along with grated 1833 cheddar and 200ml of cream.
4. Next make the cheddar crisp, place some baking parchment on a baking tray. Grate 40 grams per person of cheddar and place in a hot oven at 180° until melted and bubbling. Remove from heat and allow to cool for a couple of minutes. Now take a straight edge and a sharp knife and cut a rectangular crisp. Remove the trimmed pieces of the crisp and ad to the blender along with the cauliflower grated cheese and cream.
5. Whizz the cauliflower cheese mix and season.
6. Take a handful of samphire and blanch
7. Pan fry your scallops in a heavy pan with Barber’s whey cream butter
8. Gently heat the cauliflower cheese puree’
9. Please a round of circle of cauliflower cheese on a plate, rest you cooked scallops on this prior to plating up the rest of the dish with, samphire, cheddar crisp and pickled cauliflower salsa. Dress with edible cornflower petals and serve.