Scallops with Cauliflower Cream, Apple and Hazelnut

Soft, fresh and crisp on one plate

This starter is all about contrast, without the flavours getting in each other’s way. Cauliflower turns soft and mild when you cook the florets until tender and then blend them until smooth. Scallops are naturally slightly sweet; a thin golden-brown crust adds a toasted flavour. Apple and lemon bring fresh acidity, while hazelnut adds a dry, crunchy bite. Keep the portions modest: a spoonful of cream and two scallops per person make this a starter, not a main course.

Cauliflower is widely available in the Netherlands, especially in summer and autumn, but you can find it all year round. Choose a firm, pale head without dark spots. For a smooth cream, cut the florets to roughly the same size so they cook evenly. Drain them well before blending; excess cooking water will make the cream thin. A stick blender works well, but a countertop blender often gives an even finer texture. Add the milk gradually and stop once the cream is spoonable.

The most important step when searing is removing moisture. Pat the scallops dry all over and, if they’ve come straight from the fridge, let them sit briefly at room temperature while you prepare the rest. Heat the pan well before adding the oil. Place the scallops in the pan with space between them and don’t move them while they cook; this lets the surface brown instead of steam. The exact cooking time depends on their thickness. Take them out of the pan as soon as they’re golden brown and still look juicy inside.

A firm, tart apple such as Granny Smith keeps its fresh flavour alongside the soft cream. Slice the apple just before serving and toss it with lemon juice so it’s less likely to discolour. No Granny Smith to hand? Another crisp, tart apple will work. Toast the hazelnuts in a dry frying pan until fragrant and let them cool before roughly chopping them; warm nuts can soften on the cream.

Serve the cream warm, but not piping hot, and sear the scallops at the last minute. This keeps the apple and hazelnuts crisp and stops the cream from running across the plate. You can make the cauliflower cream ahead and keep it covered in the fridge; reheat it gently in a saucepan with a splash of milk, stirring regularly. Chill any leftovers promptly and eat them within two days. Reheat the scallops gently, as prolonged heating will make them tough.