Seared Scallops with Cauliflower Puree

• 1.25 lb sea scallops
• 1 head cauliflower
• 4 tbsp butter
• 0.25 cup heavy cream
• 2 clove garlic
• 2 tbsp fresh chives
• 2 tbsp avocado oil
• 1 lemon
• 1 tsp salt
• 0.25 tsp white pepper

Instructions

1. 1

   Steam the cauliflower florets with garlic until very tender, about 12 minutes.

2. 2

   Blend the cauliflower with cream, half the butter, salt, and white pepper until silky; keep warm.

3. 3

   Pat the scallops bone-dry and season with salt.

4. 4

   Heat avocado oil in a stainless skillet over high heat until just smoking.

5. 5

   Sear the scallops undisturbed for 2 minutes until a golden crust forms, then flip for 1 minute.

6. 6

   Add the remaining butter and let it brown, spooning it over the scallops.

7. 7

   Spoon puree onto plates, top with scallops, and finish with brown butter, chives, and a squeeze of lemon.