---
title: Scallops & cauliflower velouté
description: Découvrez notre délicieuse recette de velouté de chou-fleur aux noix de Saint-Jacques, rehaussée par une écume de parmesan et de Grains saveur Morille.
image: https://www.perlesdesaveurs.com/hubfs/st-jacques-chou-fleur350x350.jpg
---

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# Scallops & cauliflower velouté

Morel Flavor Beads

![couvert](https://www.perlesdesaveurs.com/hubfs/couvert.svg) 

 4 pers

![clock\_9053136](https://www.perlesdesaveurs.com/hubfs/clock_9053136.svg) 

 45 min

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 LIST OF INGREDIENTS

 1 cauliflower

 2 leeks

 30 g butter

 50 cl stock (chicken or vegetable)

 10 cl liquid cream

 40 g grated parmesan

 12 scallops

 Salt, pepper

 Morel Flavor Beads

 Step 1

 Preparation of the velouté

Cut the cauliflower into small florets and finely slice the leeks. Sauté the leeks in 20 g of butter without browning. Add the cauliflower, then pour in the stock. Cook over low heat for 20 to 25 minutes until the vegetables are tender. Blend with 5 cl of liquid cream until smooth. Season with salt and pepper. Keep warm. 

 Step 2

 Preparation of the parmesan foam

Heat the remaining 5 cl of cream with the grated parmesan. Blend to obtain a smooth and slightly foamy mixture. 

 Step 3

 Preparation of the scallops

Pat the scallops dry. Sear them in the remaining butter over high heat for 1 to 2 minutes on each side until lightly golden. Season with salt and pepper. 

 Step 4

 Plating

Pour the hot velouté into a deep plate. Place the scallops in the center. Add a spoonful of parmesan foam. Finish with a spoonful of Morel Flavor Beads. Serve immediately.

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