Yield: 4 servings
Prep Time: 35 minutes
Cook Time: 25 minutes
Ease of preparation: intermediate

Recipe courtesy Four Seasons Hotel, New York City, Executive Chef Brooke Vosika

Ingredients:

24 ounces cream
1 head cauliflower, cut into florets
1 pound bay scallops
1 egg
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce (recommended: Tabasco)
1 tablespoon saffron steeped in 2 ounces white wine
Salt and pepper
Olive oil
1 leek washed, thinly sliced
4 baby fennel, cleaned, thinly sliced
4 cups baby greens

Instructions:

1. Bring cream to a simmer in a large saucepan.
   
2. Add cauliflower and simmer until cauliflower is tender, about 10-15 minutes.
   
3. Drain, reserving both cauliflower and cream. Chill cream.
   
4. Place half the bay scallops, egg, Worcestershire and hot pepper sauce in food processor and blend until all ingredients are incorporated.
   
5. Add cream used for cooking cauliflower, steeped saffron and steeping liquid and blend thoroughly. Season with salt and pepper.
   
6. Set up a bamboo stovetop steamer and heat over simmering water.
   
7. Line a small teacup with cauliflower florets and fill with saffron mousse. Steam for 8-10 minutes, cool and invert onto a plate.
   
8. In a hot pan add olive oil, the remaining half pound of bay scallops, leeks and fennel and toss quickly. Season with salt and pepper.
   
9. Place on plate next to cauliflower. Garnish with baby greens.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.