for 4 person

Bean ragout

1 tbsp	olive oil
1	shallot, finely chopped
1 tin	white beans (approx. 400 g), rinsed, drained
1 dl	white wine
½ dl	water
2 tbsp	miso paste
200 g	crème fraîche

Cauliflower

	olive oil for frying
500 g	cauliflower, divided into florets, cut into slices approx. 5 mm thick
½ tsp	salt

Scallops

1 tbsp	olive oil
12	scallops without roe (MSC)
½ tsp	salt
40 g	preserved jalapeño peppers in slices
1	organic lemon, use a little grated zest

How it's done

Bean ragout

Heat the oil in a pan. Add the shallot, sauté for approx. 3 mins. Add the beans and all the other ingredients up to and including the miso, bring to the boil. Reduce the heat, simmer for approx. 5 mins. Remove the pan from the heat, add the crème fraîche, mix, plate up.

Cauliflower

Heat the oil in a non-stick frying pan. Reduce the heat, add the cauliflower in batches, stir-fry for approx. 8 mins. each, season with salt. Remove, serve on top of the ragout.

Scallops

Heat the oil in the same frying pan. Add the scallops, fry for approx. 2 mins. on each side, season with salt. Remove, spread on top of the ragout with the jalapeños and lemon zest.

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