Scallops With Potato-Cauliflower Purée

Serves: 4

Prep: 15 min.

Cook: 25 min.

Ingredients

• 12 sea scallops;
• 3 garlic cloves, peeled;
• 2 fresh rosemary sprigs;
• 2 cups cauliflower florets, roughly chopped;
• 2 cups russet or sweet potatoes, peeled and cut into cubes;
• 2 cups vegetable stock;
• ¼ cup pine nuts, roasted;
• fresh chives, minced;
• 2 tbsp. olive oil;
• Sea salt and freshly ground black pepper;

Preparation

1. Place the cubed potatoes, cauliflower, and vegetable stock in a saucepan.
2. Bring to a boil over medium-high. Lower heat to medium and let simmer until the vegetables are soft.
3. Season to taste and purée with an immersion blender until smooth. Keep warm. This will be your mash.
4. Heat the olive oil in a skillet over medium heat.
5. Add the garlic and fresh rosemary and stir for about 1 minute.
6. Sear the scallops 1 to 2 minutes per side, basting with the garlic and rosemary-infused oil.
7. Season the scallops to taste.
8. Serve the purée on small plates. Top each plate with scallops, pine nuts, and fresh chives.