Sea Cauliflower crispy and golden

1 Cook the cauliflower in a steamer, then heat the milk, nutmeg, and butter in a saucepan and add the cooked cauliflower, season and blend the puree, set aside.

2 Cook the mussels with the thinly sliced shallot, a glass of water, 0.8 cup (20 cl) white wine, 2 tsp fish stock, turmeric, stop cooking when shells open.

3 Strain the juice, add cornstarch and heat to thicken the sauce, set aside.

4 Pan-fry the scallops in butter for 2 minutes per side, basting them.

5 Reheat the puree in the microwave, plate the puree using a ring mold and top with some fried onions, arrange 4 scallops and 4 mussels per plate, add some sauce and serve the rest in a gravy boat

6 I added half a tomato and black olive slices for decoration.
Tip: the cooking of scallops is quick, the rest is prepared in advance, I reheated the mussels in the sauce to prevent them from drying out.