Seared Scallops with Cauliflower Puree

Ingredients

• 1 1/2 lbs large dry-packed sea scallops (about 12-16 scallops)
• 1 medium head cauliflower, cut into florets (about 6 cups)
• 6 tbsp unsalted butter, divided
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup chicken broth or vegetable broth
• 1 tsp fresh thyme leaves
• 1 tbsp fresh chives, minced
• 1 tbsp fresh lemon juice
• Kosher salt and freshly ground black pepper to taste
• Flaky sea salt for finishing

Instructions

1. Bring a large pot of salted water to a boil. Add cauliflower florets and cook until very tender, about 12-15 minutes. Drain well and let steam dry for 2 minutes.
2. In a blender or food processor, combine the cooked cauliflower, 3 tablespoons butter, heavy cream, minced garlic, and chicken broth. Blend until completely smooth and silky, scraping down sides as needed. Season generously with salt and pepper. Keep warm.
3. Remove scallops from packaging and pat completely dry with paper towels on all sides. Season both sides with kosher salt and pepper. Ensuring scallops are dry is critical for achieving a proper sear.
4. Heat olive oil and 1 tablespoon butter in a large cast iron or stainless steel skillet over high heat until just beginning to smoke. Carefully place scallops in the pan, flat side down, leaving space between each. Do not move them.
5. Sear undisturbed for 2 minutes until a deep golden-brown crust forms. Flip scallops and cook for an additional 1-2 minutes until just opaque in the center. Transfer to a plate.
6. Reduce heat to medium and add remaining 2 tablespoons butter to the same skillet. Swirl until butter turns golden brown and smells nutty, about 1-2 minutes. Remove from heat and stir in lemon juice and thyme.
7. Divide cauliflower puree among four plates, spreading into a pool. Arrange scallops on top, drizzle with brown butter, and garnish with fresh chives and flaky sea salt. Serve immediately.