Peel the pears and cut into quarters.
Fry the quarters in a pan with butter.
Add the cauliflower florets, then the scallops cut in half in
the thickness.
Season.
Flambé with Belle de Brillet® pear liqueur.
Prepare the cauliflower velouté: slice the onion and half the
cauliflower, cook with 500 g of cream for about 15 minutes.
Mix and adjust the seasoning.

Pour the velouté in the centre of the plate. Divide
the scallops, cauliflower florets and pear wedges.
Decorate with chives stems and pansy flowers.