When serving fish or crustaceans, I will more often than not play with textures to enhance the proteins.
For example, rather than pairing scallops with pasta or risotto… both similar textures to scallops (in a "soft" sense), I will gravitate towards veggies and textured purees. Cauliflower is nota vegetable that is exactly "bursting" with flavors… however, I love it's "tofu" ability of absorbing spices. A curried/turmeric cauliflower can bring wonders to seared scallops… creating an al dente crunch to play with the delicate scallop.
Easy to execute… simply chop the cauliflower into small flouretts, then place on aluminum foil on a baking sheet. Drizzle with lemon juice, smoked sea salt, curry powder, turmeric powder, cayenne pepper and almond oil. Wrap up the foil, then allow the cauliflower to roast at 400 degrees until tender, but slightly al dente (depending on the oven… about 15-20 minutes). The smoked salt with the spices compliment one another like peanut butter and jelly.
No recipe needed… just create! In terms of plating, keep it simple. I also pureed a few of the flourettes in my vitamin blender, to create a textured puree (also threw in a few toasted cashews to provide a more "nutty" flavor). Simply "smeared" the puree on the plate, then topped with the roasted cauliflower. Stratigically placed the cauliflower atop the "mound of flower," then decorated with balsamic and touch of truffle oil. A fairy-dust sprinkle of freshly chopped chives was the icing on the cake.
“I am seeking. I am striving. I am in it with all my heart.” - Vincent van Gogh
Love y'all dearly!!