Celebrity chef Alain Ducasse was in town recently, checking up on his restaurant Spoon at the InterContinental. During his short stay, we managed to capture the world-renowned chef Alain Ducasse and his executive chef at Spoon Philippe Duc demonstrating how to prepare a dish of pan-seared scallops with lemon-flavoured cauliflower semolina.

Cooking like a master chef is not as easy as it looks on television and apart from the taste, the appearance of a dish really has to wow a diner. In this video, chef Philippe Duc walks us through the steps of pan-searing the scallops as well as showing us how to present a dish like a master chef with some colourful cauliflower garnish.

Ingredients:
12pcs scallops
1 pinch salt
2cl olive oil
ground pepper

Scallop sauce:
0.2L light vegetable stock
80gr cauliflower purée
20gr butter
20 gr brown butter
salt
ground pepper

Cauliflower garnish:
½ pcs purple cauliflower
½ pcs yellow cauliflower
½ pcs caulflower
½ broccoli
2 cl olive oil
10gr butter
6pcs tomato confit
lemon skin confit
fresh almond stick
fresh lemon juice
basil leaves
shiso leaves

Finishing and Decoration:
20gr purple cauliflower summits
20gr yellow cauliflower summits
40 gr small basil leaves
sherry vinegar
extra-virgin oil