Pan Roasted Scallop with Cauliflower Puree

Ingredients

• 2.5 pounds FAS Sea Scallops, 20-30 count
• Cauliflower
• 1 head Cauliflower
• 1 cup Cream
• 1/4 cup Vegetable oil
• 10 Fennel seeds
• Sea Salt as required
• Pepper as required
• 1 bunch Chives, snipped

Directions

1. Cook cauliflower until very tender in salted water with fennel seeds.
2. Drain water and add cream to the pot.
3. Simmer 2 minutes and then puree until smooth.
4. Preheat a heavy bottom sauté pan on high heat.
5. Dry scallops on a clean kitchen towel and season generously with salt and pepper.
6. Sear scallops in hot oil, taking care not to crowd the pan, for about 1 minute per side.
7. Place a spoon of cauliflower puree on each plate and top with 3 seared scallops and a pinch of snipped chives