Starter: Seared Scallops with Cauliflower Puree

Instructions

1. 1

   Begin by cutting the cauliflower into florets and boiling them in salted water until they are very tender, about 7-10 minutes.

2. 2

   Drain the cauliflower and transfer to a blender. Add 2 tablespoons of butter, the cream, and blend until smooth. Season with sea salt and black pepper to taste. Keep warm.

3. 3

   Pat the scallops dry with paper towels and season with sea salt and black pepper on both sides.

4. 4

   Heat a non-stick skillet over medium-high heat and add the remaining 2 tablespoons of butter.

5. 5

   Once the butter is sizzling, add the scallops to the pan, making sure not to overcrowd. Sear the scallops for about 1-2 minutes on each side until they have a golden crust.

6. 6

   Remove the scallops from the pan and set aside on a warm plate.

7. 7

   Plate the cauliflower puree first, then place the seared scallops on top. Garnish with lemon zest and chopped chives.

8. 8

   Serve immediately while hot and enjoy.