1 head cauliflower, trimmed and cut into florets
6 Tbsp unsalted butter
2 Tbsp olive oil
3 dozen bay scallops, cleaned
1 each lemon juiced
4 each clementine’s, peeled and segmented
4 each kumquats zest, julienne
3 Tbsp capers
2 Tbsp flat-leaf parsley
- Bring a pot of salted water to the boil.
- Add the cauliflower and cook until tender, about 8 minutes. Drain well. Put the cauliflower into a food processor and puree until smooth. Season with salt and pepper, add 3 tablespoon of butter and process for 10 more seconds. Keep warm.
- Warm the remaining butter and olive oil in a large non-stick skillet over high heat. Season the scallops and slip them into the pan. Cook until they are golden brown, 4 to 5 minutes. Meanwhile, mount some of the cauliflower puree in the center of four warm plates and equally divide the bay scallops on top.
- Deglaze the pan with the lemon juice. Add the clementine’s, kumquat zest, capers and parsley to the pan. Season with salt and pepper and cook until heated through. Serve immediately and ENJOY!!