Scallops with Cauliflower Puree and Browned Butter

Method

Finely chop shallots, garlic, and parsley, and squeeze the lemon juice.
Place shallots, garlic, and butter in a frying pan, and sauté until the butter turns a golden brown color.
Remove the pan from heat and stir in soy sauce, parsley, and lemon juice.

Break the cauliflower into florets and cook them until tender in whole milk and water for about 20 minutes.
Drain the water, add butter, and mash the florets with an immersion blender or in a blender.
Season with salt and cayenne pepper.

If using fresh scallops, start by opening and cleaning the shells. For frozen scallops, place them in a bowl, let them thaw in the refrigerator, and drain on paper towels.
Pat the scallops dry and season with salt and pepper.
Heat a skillet and cook the scallops over medium heat in rapeseed oil for about 2 minutes per side.
Place the scallops on a plate, and prepare browned butter in the skillet without washing it first.
Serve freshly cooked scallops on cauliflower puree with browned butter drizzled over.

Tip:Be careful not to use too much cayenne pepper in the cauliflower puree, as it can become too spicy.