Langoustines, scallops, cauliflower crème

Boil 150g cauliflower  in 75g milk and 75g double cream, seasoned with salt, pepper, a pinch of garlic powder and a pinch of ground fennel, for 12-15 mins

Cool and blend with a heaped tsp butter.

Panfry 4 scallops, 4 langoustines and 2 sliced shiitake

Serve as shown, with basil leaves, black pepper and a few drops of balsamic vinegar 

(Here Harold's original recipe in Dutch)

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