Scallops and cauliflower

This dish is still a bit of a 'work in progress' but here's the latest incarnation, it looks posh but really is a doddle!...  As ever, feel free to sub in ingredients and make the recipe your own (crispy bacon works particularly well in place of the salami).

Ingredients (to feed 4)

1 medium cauliflower
1 small red onion
l00ml cider vinegar
1/2 tablespoon caster sugar
Butter
White pepper
Juice of 1/2 lemon
Veg oil
12 king scallops (with or without roe, your choice)
2 cm piece of good salami (I use 'grasmere grunters' as they're local and great!)

Method

1) Prepare a pickling liquor by dissolving the sugar and a teaspoon of salt in the cider vinegar.

2) Chop 1/3 of the cauliflower very finely and dice the onion to the same size, add to liquor and pickle for 12-24 hours before draining.

3) Chop the other half of the cauliflower and add to a saucepan with just enough salted water to barely cover it and a large knob of butter.  Boil for 15-20 minutes until completely soft and then blend with a stick blender until smooth.  Season well with white pepper and lemon juice.

4) Chop the salami and then pulse in a food processor until it forms 'crumbs'.

5) Heat a dry frying pan until smoking hot and oil the scallops before adding.  Depending on size cook for 1-2 minutes each side until well caramelised and still just translucent in the centre.  Don't overcook!

6) To serve, spoon a circle of puree onto a warm plate and then place 3 scallops around the edge and a small pile of the drained pickle in the centre.  Season the scallops and then sprinkle the salami crumbs over the top.