🧂 Ingredients

• 1 small head of cauliflower, cut into florets
• 1 clove garlic
• 2 tablespoons butter
• ¼ cup heavy cream
• salt
• white pepper
• 12 large sea scallops, patted dry
• salt
• freshly ground black pepper
• 1 tablespoon olive oil
• 2 tablespoons butter
• 3 cloves garlic, minced
• a squeeze of lemon juice or a few drops of white wine
• fresh parsley or microgreens (sprouts), for garnish

📖 Instructions

🧄 Make the Cauliflower Purée:
Bring a pot of salted water to a boil. Add cauliflower florets and the garlic clove.
Boil until tender, about 10–12 minutes. Drain well.
Add cauliflower and 1 clove garlic to a blender or food processor.
Add butter, cream, and season with salt and white pepper.
Blend until smooth and silky. Keep warm.

🍤 Sear the Scallops:
Pat scallops very dry and season with salt and pepper.
Heat 1 tablespoon olive oil in a skillet over medium-high heat until shimmering.
Sear scallops, without moving them, 1.5–2 minutes per side until golden and opaque inside. Remove and set aside.

🧈 Make the Garlic Butter Sauce:
Lower heat slightly. In the same pan, add butter and minced garlic.
Cook until garlic is fragrant and lightly golden, about 1 minute.
Optional: add a splash of lemon juice or white wine to deglaze.
Spoon the garlic butter over the scallops just before serving.

🍽️ Assemble the Dish:
Spoon warm cauliflower purée onto plates.
Top with seared scallops.
Drizzle with remaining garlic butter, and garnish with chopped parsley or microgreens.

🍷 Wine Pairing:
A crisp Chardonnay, Champagne, or Sauvignon Blanc pairs beautifully with the buttery richness and garlic.