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ÿþScallops with Cauliflower Puree
By John Ash in The Press Democrat

Prep time about 1:15. Serves 4.

Ingredients:
Cauliflower Puree (see recipe below)

Canola oil as needed

1/4 cup drained capers, patted dry

1/2 teaspoon thyme

1/2 teaspoon finely grated lemon zest

1-1/4 pounds diver scallops, side muscle removed

1 tablespoon unsalted butter; more as needed

2 teaspoons finely chopped fresh tarragon

Directions:
Heat oil in a medium, deep-sided saucepan over medium-high heat. Add the capers and 1/2 teaspoon thyme and cook until the capers are golden and crisp, about 2 minutes.

Add the lemon zest, cook for just a few seconds, and then, using a slotted spoon, transfer the capers, thyme and zest to a paper-towel-lined plate.

Fully defrost scallops and pat dry -- wet scallops won't brown! Heat a large, heavy-duty nonstick skillet over medium-high heat.

Add a tablespoon or so of oil and the butter. Season the scallops with salt.

Working in batches if necessary to keep from crowding, cook the scallops, undisturbed, until very well browned on one side, 2 to 3 minutes.

Flip and cook until just barely cooked through, 2 to 3 minutes more, depending on size. Transfer to a plate.

Repeat, if necessary, wiping out the pan and adding more butter and oil as needed.

Spoon some of the cauliflower purée among serving plates, and top with the scallops.

Garnish with the fried capers and tarragon and serve with bread or over mashed potatoes.

Cauliflower Puree

Makes about 1 quart

Ingredients:
2 tablespoons unsalted butter

1 medium yellow onion, peeled and diced

4 medium cloves garlic, thinly sliced

1 2-pound head cauliflower, trimmed and cut into florets

1/4 C cream, or cashew substitute:
1/2 cup cashews soaked in water, then pureed
1 C water, white wine or cream sherry
1 t vegetable boullion

Thyme sprigs

Kosher salt to taste
Freshly ground white pepper to taste

Drops of lemon juice to taste
Cayenne pepper to taste

Directions:

In a large saucepan, melt butter over medium-high heat.

Add onion and garlic and cook, stirring often, until softened and translucent, about 5 minutes. Lower heat as necessary to prevent browning.

Add cauliflower, cream, stock and thyme sprigs. Cover, bring to a simmer and cook, adjusting heat to maintain simmer, until cauliflower is tender, about 20 minutes.

Uncover and continue to simmer for another 3 or 4 minutes to thicken the liquid. Discard thyme sprig.

Using a blender or immersion blender, blend cauliflower and liquid to form a very smooth purée.

Season to your taste with salt, white pepper, drops of lemon juice and a little cayenne.