100g olive oil
Cook cauliflower in sous vide for 1h at 80 ℃. Put it in thermomix and mix at high speed for 10 min.
Open scallops and separate white part for pan searing. Turn orange part of scallop into a mayonnaise. Mix it with olive oil and a few drops of lemon juice.
Make a beetroot and granny smith apple juice in a juicer; mix it with sucrose and lecithin to get a stable foam.