This year will mark 50 years since one of the World’s greatest living chefs, Pierre Koffmann, first entered the kitchen in 1966. He has alsotrained some of the UK’s top chefs including Tom Aikens, Gordon Ramsay, Marco Pierre White, Marcus Wareing, Bruno Loubet, Tom Kitchin and Jason Atherton,to name but a fewofhis protégés, have now amassed more than 20 Michelin stars between them. This year Pierre Koffmann will apear at London’s Taste of London Festival from 15-19th June.

Serves 4

Ingredients

12 fresh scallops

Cauliflower purée

1 small cauliflower head, florets only

15g butter

100-150ml whipping cream

Salt and pepper

Squid ink sauce

50ml dry French vermouth 100ml whipping cream

50g shallots, chopped

1 small garlic clove, chopped 1 teaspoon of squid ink

Salt and pepper

Red pepper sauce

1⁄2 red pepper, thinly sliced

50ml whipping cream

Salt and pepper

Method

Cauliflower purée

Remove the stalk parts from the florets and roughly chop. In a small saucepan, add the cauliflower, butter and enough double cream to cover 1⁄2 of the cauliflower. Add salt and pepper. Bring to the boil and cook on medium heat until tender. Process in a blender until smooth; set aside and keep warm

Squid ink sauce

In a small pan, combine all of the ingredients. Reduce by half, season, and process in a blender until smooth. Pass through a fine sieve, and keep warm.

Red pepper sauce

Put the red pepper and cream in a small pan. Reduce to 4 tablespoons of sauce, season and process in a blender until smooth. Pass through a fine sieve, and keep warm.Depending on the thickness of the scallops, halve the scallops widthways, and season on both sides. Pan-fry briefly on both sides until nicely brown.On 4 warm plates, add a quenelle of cauliflower purée. In the middle of each plate pour some squid ink sauce. Add one tablespoon of red pepper sauce to each plate, and then arrange the scallop slices.

Find out more about Chef and The Taste of London Festivalhere…