Cut your romanesco and slice some for decoration and crunch. I steamed mine in the microwave for about 2 minutes before pureeing. Wash your scallops and remove the roe. For the emulsion, pan fry the roe first in a little oil for few minutes and then blend with olive oil until emulsified. In the same pan, prepare your guanciale without adding any oil. Once crispy, set aside and in the same pan, sear the scallops until golden brown, but still firm.

To serve, plate your romanesco puree first, place the scallops on top and sprinkle the breadcrumbs and guanciale on top. A great tip for the slices of romanesco or any other leafy vegetable, is to place in very cold water and the will become crisp. For the roe emulsion, you can pipe it on the plate, like mine or just cover your scallops as a condiment. I haven't added any salt because of the saltiness of the guanciale, but you could add if preferred. Buon appetito.