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1
Break up the cauliflower Into florets and place in a pan of boiling water. Cook until soft for about 5-10 minutes.
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2
Meanwhile, remove the roes from the scallops (If necessary) and poach the sausages In boiling water for 10 minutes. Allow the sausages to cool, then cut Into rings. Set aside.
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3
Drain the cauliflower, and blitz together with sliced up Galbani Mozzarella, until a smooth puree Is formed. Season with salt and pepper and squeeze In the lemon juice. Mix well.
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4
Place the apples into a large pan and put in enough water to cover them. Bring to the boil, then gently simmer for 15-20 minutes or until soft.
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5
Drain the apples, then using a hand blender, blitz the apples Into a thick puree. Place In the fridge to cool before serving.
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6
Add one tablespoon of olive to a pan and gently pan fry the sausage rings to add colour for 5-10 minutes on medium-high heat.
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7
Preheat a separate pan over high heat and add 1 tablespoon of olive oil. Pat dry the scallops with kitchen paper and season well.
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8
Add the scallops to the pan flat side down and cook until golden brown, 2-3 minutes. Don't move the scallops around in the pan. Turn the scallops over and cook for a further 1-2 minutes, then add the butter to the pan and baste the scallops.
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9
To assemble the dish, place the cauliflower and Galbani Mozzarella puree at the bottom of the serving dish/spoon. Top with a tablespoon of cooled apple puree. Follow with the scallop, then a sausage ring on top. Add micro herbs to garnish.
