Pierre Koffmann’s scallops with squid ink sauce

Method

1. For the cauliflower purée, put the chopped cauliflower stalks, florets and butter in a small pan. Add enough cream to come halfway up the cauliflower. Season with salt, bring to the boil, then reduce the heat to low and cook until just tender (about 20 minutes). Whizz with a stick blender until smooth; set aside (see Make Ahead).
2. To make the squid ink sauce, combine all the ingredients in a small pan and cook over a medium heat until reduced by half. Season with salt, then whizz with a stick blender until smooth. Pass through a fine sieve and set aside (see Make Ahead).
3. For the pepper sauce, put the red pepper and cream in a small pan and cook over a medium heat until the cream has reduced by half (about 4 tbsp). Season, then whizz with a stick blender until smooth. Pass through a fine sieve (see Make Ahead).
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4. Heat a knob of butter in a frying pan over a high heat. Pat the scallops dry, then pan-fry briefly on both sides until golden (see Pierre’s scallop tips).
5. To serve, gently warm the sauces, then add a dollop of cauliflower purée and a drizzle of squid ink sauce to each plate. Arrange the scallops on top, then add a little of the red pepper sauce. Garnish with herbs if you like, then serve.