Method

Serves 4

Pan-Fried Scallops with Cardamom and a Cauliflower and Walnut Purée
This superb, delicate entrée is perfect for a special dinner party. The purée can be
prepared in advance but the scallops must be cooked at the last moment - they take 
only a minute or so.

Trim the stalks from the cauliflower then cook the flowerets in a large pot of salted water 
until just cooked. Blend cauliflower to a fine puree and season with salt and pepper.

Add the cream and about 10g butter, and stir in the finely sliced walnut halves. Keep
 the puree warm.

Pat the scallops dry on kitchen paper. Season them with salt, pepper and ground
 cardamom.

Heat olive oil in a non-stick pan and cook scallops on high heat on each side for about
 20-30 seconds, depending on their size.
Spoon a little circle of cauliflower puree in the centre of each plate and top each with
 5 scallops.

Add remaining butter and the lemon juice to the scallop pan and quickly bring to the
boil. Spoon the lemon butter over the scallops, garnish with a sprig of chervil and serve.