Saint-Jacques

Three perfectly seared diver scallops with golden caramelized crusts and translucent pearl-white centers, arranged in a precise line. Each scallop rests on a small dollop of silky cauliflower purée, surrounded by roasted cauliflower florets with golden edges. Drizzled with hazelnut brown butter creating glossy pools and artistic swooshes, garnished with toasted hazelnuts, fresh chervil, and micro herbs, finished with edible flowers.