Steamed scallops with cauliflower and truffle purée

Cauliflower truffle purée

• 1 garlic clove
• 20 g butter
• 300 g cauliflower, broken into florets (3 cm)
• 100 g full cream milk
• 1 tsp truffle oil
• ¼ tsp sea salt, to taste

Scallops

• 500 g water
• 16 scallops in shells
• fresh chives, finely chopped, for garnishing