Remove the centre part of the cauliflower and cut into eight slices, 0.5 cm thick
Dice the rest of the cauliflower and steam by 60% steam by 140°C for 16 minutes or alternatively for 10 minutes in boiling saltwater and a splash of lemon juice
Place the cooked cauliflower on a towel and remove the remaining water
Blend the cauliflower with the butter and keep it warm on the side
Blend the toast together with the beetroot granulate into crumbs
Season four scallops with salt, then turn in flour, then egg and the bread crumbs
Reduce the port wine and Madeira by half
Add the veal jus and diced truffles to the reduction
If needed, thicken with starch
Pan fry the cauliflower slices in butter until firm to bite.
Season and flour the remaining 4 scallops and pan fry for 2 minutes.
Pan fry the crumbed scallops in enough 160°C hot oil for 2 minutes.
Place a spoon of the cauliflower purée on a hot plate.
Arrange 1 whole and 2 halved scallop on each plate.
Top with the seared cauliflower and the truffle slices.
Finish with the truffle sauce.
Courtesy of Dieter Muller at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.
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