Ingredients
Method
Preparation of Cauliflower Puree
- Place the cauliflower florets in a large saucepan and cover with whole milk, adding a splash of water if needed to fully submerge.
- Season with a pinch of salt and bring the milk to a gentle simmer over medium heat. Cook for 12 to 15 minutes or until fork-tender.
- Drain the cauliflower, reserving about half a cup of the poaching milk.
- Transfer the hot cauliflower to a high-speed blender. Add 2 tablespoons of butter and a splash of heavy cream.
- Blend on high until smooth. If too thick, gradually add reserved poaching milk or more cream until reaching a silky consistency.
- Taste and adjust seasoning with salt. Keep warm in a covered pot on low heat.
Searing the Scallops
- Remove the small side muscle from each scallop if attached and pat them very dry with paper towels.
- Season the scallops with salt and pepper right before cooking.
- Heat a large skillet over high heat and add the neutral oil until shimmering.
- Carefully place scallops in the pan in a clockwise pattern, ensuring they are not touching.
- Press down lightly with a spatula and sear for about 2 minutes until a golden crust forms.
- Flip the scallops and add the remaining 2 tablespoons of butter, smashed garlic, and thyme into the pan.
- Baste the scallops with melted butter for another 30 to 60 seconds until the interior remains slightly translucent.
Plating
- Place a generous spoonful of cauliflower puree in the center of a plate.
- Carefully place three to four seared scallops atop the puree, crust-side up.
- Drizzle with some brown butter from the pan and garnish with microgreens or chives.
- Serve immediately with lemon wedges on the side.
Nutrition
Notes
For best results, let scallops rest at room temperature for 10-15 minutes before cooking. Use stainless steel or cast-iron pans for the best sear. Consider roasting garlic to blend into the puree for flavor variations.