Scallops with Cauliflower Purée
Place the scallops into a deep pan, add 3 tsp. of Orange Ponzu Sauce, turn and leave to marinate for 30 minutes.
Remove broccoli florets, blanch them in boiling salted water for 3 minutes. Drain immediately.
Put the cauliflower florets into boiling salty water, cook for 15 minutes. Drain and put into a bowl, add the cream and 2 tsp. Orange Ponzu sauce. Blend all the ingredients together and pour into a sauce pan, add the broccoli florets and cook at a low heat.
Heat the oil up to a high temperature in the pan and sear the scallops for 1 minute on each side. Remove from the pan and put them on plates. Add the marinade to the pan and reduce it at high heat. Pour the reduction over the scallops and serve with the cauliflower purée and broccoli and lime gratings, and serve immediately.