Scallops with cauliflower and nori sabayon

Finely chop the cauliflower and almonds in a food processor. Heat the olive oil in a pan over a medium heat and cook the almond and cauliflower mixture for 3–4 minutes. Finely grate the lime zest and squeeze out the juice. Add both to the cauliflower and season with salt.

Marinate the onions with the Kikkoman Seasoning for Sushi Rice and leave to stand for at least 5 minutes. Heat the oil to 80 °C, add the chives and blend in a food processor until smooth, then leave to drain through a sieve.

Preheat the oven to 160 °C fan. Marinate the sweet potatoes with the olive oil and Kikkoman Less Salt Soy Sauce, spread out on a baking tray and cook in the oven for approx. 15 minutes.

Blend the Kikkoman Less Salt Soy Sauce, Kikkoman Seasoning for Sushi Rice, yuzu juice, nori and egg yolks until smooth. Place in a bowl over a hot water bath and whisk for 4–5 minutes until frothy, then slowly drizzle in the oil.

Heat the oil in a pan or on a griddle until very hot. Place the scallops cut-side down and sear for 1–2 minutes. Turn over and cook for a further 1–2 minutes. Season with a little salt and pepper.

Fold the chives into the almond and cauliflower mixture.

Arrange the almond and cauliflower couscous in the centre of the plate. Distribute the scallops and sweet potatoes around it. Garnish with cress, the chive oil and the onions, and serve with the sabayon.