this is a pretty simple recipe but I had a few flaws in the execution:

ingredients:

10 U7 scallops
bacon fat.
brine in saline solution for 10 mins. pat dry.
medium high heat. 3 mins per side until caramelized. mistake: should probably deglaze the pan between batches or switch to a stainless steel, less porous pan. do not use non stick pans.

cauliflower
cream ad salt to taste. purée in blender.

mango
a little bit of orange juice
purée in. blender. refrigerate.

baby arugula
olive oil, white vinegar. lime zest, pinch of Dijon mustard, salt.

garnish for the scallops:
finely chopped parsley
lime zest
sea salt

done.

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