Bay Scallops with Cauliflower and Almonds

By AnneS

Entree

Ingredients

• 1 1/2 heads of cauliflower, 1 head cut into rough 1" pieces
• 1/2 cup milk
• 4 cups water
• 2 Tablespoons olive oil
• 2 cloves garlic
• 2 Tablespoons chopped mixed herbs (tarragon, parsley and/or chives)
• 3 Tablespoons toasted almonds, chopped
• Salt, to taste
• 2 Tablespoons butter, browned, plus 1 teaspoon uncooked butter
• 1 teaspoon caper pickling liquid
• 2 pounds bay scallops
• 1 sprig thyme
• Juice from half a lemon

Preparation

Step 1

1. Put 1 head chopped cauliflower into a medium saucepan. Pour in milk and water, which should just cover cauliflower. Simmer over medium high heat until fork tender, about 20 minutes.

2. Meanwhile, take remaining 1/2 head cauliflower and cut florets into 1/3" slices. Set large pan over medium-high heat and swirl in 1 Tablespoon oil. Lay in cauliflower slices and sear until well carmelized on both sides, about 5 minutes. Add 1 clove garlic, remove from heat and toss one or two times. Discard garlic. In a medium bowl, toss seared florets with herbs and almonds. Season with salt and keep warm.

3. Strain boiled cauliflower, reserving 1 cup cooking liquid. In food processor, puree cauliflower until smooth. Blend in brown butter and caper pickling liquid and season with salt. Thin puree with reserved cooking liquid as needed.

4. Set large sauté pan over high heat. Once hot, swilr in 1 Tablespoon oil. Saute scallops with pinch salt until lightly carmelized on both sides but tender at center, about 2 minutes per side. If need be, cook scallops in batches to avoid overcrowding. Add remaining butter, garlic and thyme to pan. Toss until butter melts and remove scallops from pan. Deglaze pan with lemon juice.

5. To plate: Distribute puree among four plates. Scatter reserved cauliflower mixture over puree and scatter scallops over cauliflower. Spoon pan drippings over top.