1 head cauliflower, 2 pounds
1 cup heavy cream
1 lemon, zested, juiced
to taste, sea salt and freshly ground
1 tablespoon unsalted butter, softened
Trim cauliflower leaves. Cut florets
off of inner stalk. Rinse florets under
cold water. Pat dry. Add cauliflower,
cream, salt and pepper to saucepan
over medium heat. Cover. Bring to
low simmer. Cook until cauliflower is
very soft, about 20 minutes. Transfer
cauliflower mixture to blender. Add
lemon zest and juice. Process until
smooth. Season with salt and pepper.
8 large sea scallops, size u- 10,
3 tablespoons unsalted butter
1 teaspoon thyme leaves, chopped
to taste, freshly ground black pepper
to taste, fleur de sel
Season scallops on both sides with
pepper. Melt butter in large skillet
over high heat until foamy and lightly
brown. Add scallops, spaced evenly
in pan. Cook one minute. Turn over.
Sprinkle with thyme. Cook one more
Cauliflower Puree, Truffle Oil
minute, or until slightly underdone, spooning butter over scallops as they cook. Sprinkle
scallops with fleur de sel.
4 chive sprigs
1 teaspoon black truffle oil
¼ cup watercress leaves
Spoon cauliflower in center of warm serving plate. Place scallops atop. Drizzle with
truffle oil. Garnish with watercress leaves and chives.
Chardonnay, Saxon Brown,
Durell Vineyard, Sonoma
Coast ,Sonoma, Calif.
The best-quality scallops come from the coastal waters of Maine. Dry-packed diver
scallops are the best for roasting as they caramelize beautifully with butter.