Seared Scallops with Cauliflower Purée

INGREDIENTS Scallops:12 Scallops, cleanedSalt & PepperOlive Oil Purée:2 Shallots, chopped ¼ cup Butter 1 medium Cauliflower, cut into pieces 4 cloves Garlic, peeled 3 cups Milk Salt & Pepper, to taste DIRECTIONS In a large saucepan over medium heat, soften the onion in 2 tablespoons butter.  Add the cauliflower, garlic and milk. Season with saltContinue reading “Seared Scallops with Cauliflower Purée”