Steps
1. Soak saffron threads in 2 tablespoons of warm water for 10 minutes.
2. Steam cauliflower florets until tender, about 8 minutes.
3. Blend steamed cauliflower with heavy cream and saffron water until smooth. Season with salt and white pepper. Keep warm.
4. Preheat a non-stick pan over medium-high heat. Add olive oil and butter.
5. Season scallops lightly with salt.
6. Sear scallops for 2 minutes on each side until golden and opaque inside. Remove from pan and keep warm.
7. In the same pan, place prosciutto slices and cook until crispy, about 2 minutes per side. Drain on paper towels.
8. Plate by spooning a smooth circle of saffron cauliflower purée in the center.
9. Arrange scallops evenly on top of the purée.
10. Break crispy prosciutto into shards and scatter over the scallops.
11. Garnish with microgreens and a light sprinkle of lemon zest.
12. Serve immediately with a clean plate and elegant plating.