Seared scallops with cauliflower, mango salsa and caviar from Executive Chef Fabien Martinez at the Sheraton Hotel and Resort Abu Dhabi

Ingredients

For the pastry:

Small head of cauliflower cut into florets (four cups)

1 tbs extra-virgin olive oil

12 large scallops, side muscle removed

Salt and freshly ground pepper

2 tbs unsalted butter

¼ cup chopped roasted almonds, preferably marcona

1 fresh mango

50g mixed bell pepper

2 tbs balsamic vinegar

1 tbs chopped flat-leaf parsley

1 fresh tomato

1 tsp caviar

Method

Bring a saucepan of salted water to the boil. Add the cauliflower and boil over high heat for 3 to 4 minutes until just tender. Drain.

In a large skillet, heat the oil until shimmering. Season the scallops with salt and pepper, add to the skillet in a single layer, and cook over high heat for about two minutes until golden and crusty.

Turn the scallops. Add the butter and cook about 1 minute longer.

For the salsa, chop almonds, mango, tomato and bell pepper. Add the balsamic vinegar and stir gently to coat.

Transfer to plates, garnish with the caviar, and serve.