In a large saucepan over medium heat, melt 2 tablespoons of butter. Add the chopped shallots and sauté for approximately 2–3 minutes, until softened and fragrant.

Add the cauliflower florets, whole garlic cloves, and milk. Season with salt and freshly ground black pepper. Bring to a gentle boil, then reduce the heat, cover, and simmer for approximately 15 minutes, or until the cauliflower is very tender.

Drain the cauliflower mixture, reserving approximately ½ cup of the cooking liquid.

Transfer the cauliflower, garlic, and shallots to a food processor. Add the remaining 2 tablespoons of butter and purée until smooth and creamy. Gradually add up to ¼ cup of the reserved cooking liquid, as needed, to achieve your desired consistency. Season with additional salt and pepper to taste. Keep warm while preparing the scallops.

Pat the scallops thoroughly dry with paper towels and season both sides with salt and freshly ground black pepper.

Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once the oil is hot, carefully arrange the scallops in the pan, leaving space between each one.

Sear the scallops for approximately 2–3 minutes on the first side, without moving them, until a golden crust forms. Flip and cook for another 1–2 minutes, depending on their size, until opaque and cooked through.

Spoon the warm cauliflower purée onto four serving plates, spreading it gently across the centre of each plate. Arrange three scallops over each portion.

Finish with a light drizzle of lemon-infused olive oil, if desired, and serve immediately alongside Arugula & Lemon Couscous.