Seared Scallops with Cauliflower Purée

Ingredients

• 12 large scallops, cleaned
• 1 small cauliflower, cut into florets
• 250 ml full-cream milk
• 30 g butter
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• salt and freshly ground black pepper to taste

Method

1. Place the cauliflower in a saucepan with the milk and enough water to almost cover.
2. Simmer until completely tender.
3. Drain well, reserving a little liquid.
4. Blend the cauliflower with half the butter until silky smooth, adding a splash of cooking liquid if needed.
5. Pat the scallops very dry and season lightly.
6. Heat the olive oil in a heavy frying pan until very hot.
7. Sear the scallops for about 1 to 2 minutes per side until caramelised but still tender inside.
8. Finish with the remaining butter and lemon juice.
9. Spoon the purée onto plates and top with the scallops.