Scallops & cauliflower 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. 

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

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. 

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.