Cut the cauliflower into small pieces. Cook your cauliflower in a mixture of water and milk in the Cooking Chef experience tank. Cold start for about twenty minutes at 110°C

Drain the cauliflower. Mix the cauliflower with a small ladle of cooking milk, the liquid cream and the vanilla seeds

Mix the mixture with the mixer in Pulse mode to obtain a combined texture. Season with salt, pepper

Pour the cauliflower cream into a siphon. Place the siphon in the Cooking Chef experience tank and maintain the heat at 55°C to keep the cream at temperature

When serving, a little passage in the kitchen to sear your scallops on a very hot pan with a little oil

Searing means cooking back and forth quickly. For our scallops it will be barely 30 seconds on each side

The trick for the scallops to be cooked through: add steam by putting a little lemon water in the pan and covering.

Arrange the cauliflower cream in the centre and the scallops around

Zest the lime on top, a turn of the pepper mill and a pinch of salt

Serve