There is a harmony of Umami in this dish. Scallops, chorizo, cauliflower and Parmesan cheese are all good Umami ingredients accentuated by the tangy sauce made with scallop coral or roe, the orange part.⠀

Silky smooth cauliflower mash is a fantastic alternative to mashed potato.⠀

[Ingredients - Serves 2]⠀
⠀
• 4 Large scallops with the coral attached⠀
• 50g chorizo or spicy dried sausage, chopped⠀
• 1/4 red pepper, de-seeded and chopped⠀
• 50 ml white wine⠀
• 2 tsp olive oil⠀
• 15g butter

[Coral sauce]⠀
⠀
• 4 corals from the scallops⠀
• 1tsp olive oil⠀
• 5g butter⠀
• 1 clove garlic, minced⠀
• 2 TBSP white wine⠀

[Cauliflower mash]⠀
⠀
• 200g cauliflower, broken into florets, stem chopped⠀
• 200ml milk⠀
• 300ml water⠀
• 2 TBSP parmesan cheese, grated⠀
• 3 TBSP double cream⠀
• 1/2 tsp salt⠀
• black pepper⠀

A bunch of flat leaf parsley⠀

[Method]⠀
⠀
• Remove the corals carefully from the scallop bodies and set aside.⠀
⠀
• Heat olive oil and butter in a frying pan and saute the corals. Add garlic and white wine, and cook until the liquid thickens a little. Blitz with a food processor then strain. Keep the sauce warm.⠀
⠀
• Heat a little olive oil. Saut the chorizo and red pepper until the fat from the chorizo comes out and the pepper softens. Set aside.⠀
⠀
• Boil the cauliflower in milk and water until soft. Puree with a blender, then add parmesan cheese and double cream. Season to taste.⠀
⠀
• Melt butter and olive oil in a frying pan. Fry the scallops on high heat, about 2 minutes per side until both sides are golden.⠀
⠀
• Pile up cauliflower mash on each plate. Make a little well in the middle and pour on coral sauce. Add the scallops with chorizo and pepper. Sprinkle with parsley.⠀