Seared Scallops with Cauliflower Purée


12 Scallops, cleaned
Olive Oil

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)

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