Pan-seared Roe-on Scallops with Cauliflower Purée

Method

1. 1

   Simmer cauliflower florets in milk with salt until tender, ~10 min. Blend with butter to silky purée. Keep warm.

2. 2

   Pat scallops bone-dry with paper towel — crucial for the sear.

3. 3

   Heat a heavy pan over very high heat. Add a film of neutral oil.

4. 4

   Sear scallops 60 sec on first side — do not move. Flip 60 sec. Remove immediately.

5. 5

   Wipe pan. Melt butter until nut-brown. Add capers, lemon juice.

6. 6

   Spoon cauliflower purée onto each plate. Top with 4 scallops per plate. Spoon over brown butter + capers. Shower with chives.