Ingredients;

• Patagonian Scallop Roll: 250 grams (cut into medallions of approximately 1 cm thick)

• Truffle butter: 50 grams

• Cauliflower florets: 400 grams

• Cream: 100 ml

• Butter: 25 grams

• Truffle oil: 1 tablespoon

• Parsley, finely chopped: for garnish

Preparation method:

Preparation method:

Fry the medallions in a pan with melted butter for 4 minutes, turning regularly, until golden brown.

Roast the cauliflower florets in the oven until soft. Puree the roasted cauliflower with cream, butter and truffle oil until creamy. Serve the medallions on a bed of cauliflower puree, top with truffle butter and garnish with chopped parsley.