This plate is worth celebrating and it’s the perfect meal for any celebration.
You’ll need 3-5 scallops per person.
A head of purple cauliflower
2 T. olive oil
salt and pepper
1/4 C. cream
1 T. butter
Preheat oven to 400 degrees.
Cut cauliflower into small florets. Place half on a baking sheet, drizzle with 1 T. olive oil, sprinkle with salt and pepper and roast for 15 minutes.
Place a medium pot of water over high heat and bring to boil. Salt water generously. Add remaining cauliflower and blanch until tender.
Meanwhile heat cream and butter in small saucepan. Season with salt and pepper and set aside. Drain cauliflower from water and place in blender or Vitamix. Add cream mixture and purée until smooth. Set aside.
Pat scallops dry with paper towel and season with salt and pepper. Heat sauté pan over medium high heat. Add remaining 1 T. olive oil (if you’re making a lot of scallops do in batches). Add about 5-6 scallops to pan at a time so as not to crowd. Pan needs to be hot. Let sear on one side about one minute, flip and let cook about 1 minute until brown on other side. Do not overlook or they will get chewy. Remove from pan and let rest on a rack.
Place a ladleful of cauliflower purée over bottom of plate. Add 3-5 scallops and a few roasted cauliflower florets. Repeat for each plate. Garnish with microgreens, if desired