12 Scallops, cleaned
2 Shallots, chopped
¼ cup Butter
1 medium Cauliflower, cut into pieces
4 cloves Garlic, peeled
3 cups Milk
Salt & Pepper, to taste
In a large saucepan over medium heat, soften the onion in 2 tablespoons butter. Add the cauliflower, garlic and milk. Season with salt and pepper. Bring to a boil. Reduce the heat, cover and simmer gently until the cauliflower is tender, about 15 minutes.
Drain well, setting aside the liquid for another use.
In a food processor, purée the cauliflower with the remaining 2 tablespoons butter and no more than 1/4 cup of the cooking liquid. Adjust the seasoning.
Pre-heat a pan on Medium-High heat. Season the scallops with salt and pepper. Drizzle oil in the pan, and when hot, sear the scallops, about 2-3 minutes on each side.
Spread the purée on the 4 plates, and top each with 3 scallops. Serve with Arugula & Lemon Couscous.
You can finish it off by drizzling a flavored olive oil on top. (I used President’s Choice Black Label Lemon Infused Extra Virgin Olive Oil)