Sea Scallops with Cauliflower Puree
Serving: 2
6–8 large sea scallops
1 large head of cauliflower, cut into florets
2 tbsp unsalted butter
¼ cup heavy cream or whole milk
2 tbsp avocado oil (for high-heat searing)
Sea salt and white pepper to taste
A few sprigs of micro-sorrel or microgreens
Preheat your oven to 400°F. Toss cauliflower florets with a little oil and salt. Roast for 20–25 minutes until tender and slightly golden on the edges.
Before pureeing, set aside 4–6 of the prettiest small roasted cauliflower pieces. These will be used to add visual interest and texture to the final plate.
Place the remaining roasted cauliflower into a high-powered blender or food processor. Add the butter and cream. Blend until completely smooth and velvety. Season with sea salt and white pepper. Keep warm.
Pat the scallops extremely dry with paper towels (this is the secret to a good crust). Season with salt just before cooking.
Heat avocado oil in a stainless steel or cast-iron skillet over high heat until it just begins to smoke. Carefully place scallops in the pan. Sear for 2 minutes without moving them. Flip and sear for another 60–90 seconds. They should have a deep golden-brown crust.
Spoon a generous amount of the warm cauliflower puree into the center of a shallow bowl. Place the seared scallops on top.
Arrange the reserved roasted cauliflower pieces around the scallops. Garnish with a tiny amount of microgreens and a drizzle of high-quality olive oil if desired.