• 2 lbs large scallops (day boat recommended)

For the Veloute

• 1 head cauliflower, cut into florets
• 1 clove garlic, finely chopped
• 1 cup heavy cream
• 1 tsp salt
• 1 tsp sugar

For the Brown Butter Vinaigrette

• ½ lb butter
• ¼ red onion, small dice
• 3 tbsp sherry vinegar
• 2 tbsp golden raisins
• ¼ cup toasted almonds, sliced
• 1 tsp capers
• pinch of salt
• pinch of sugar

Make the Veloute

1. In a medium pot, add 1 quart water, garlic and salt. Bring to a simmer, add cauliflower and simmer for 30 minutes. Strain
2. Put in a blender and puree, slowly add cream. Puree until smooth and season to taste, with salt, pepper and sugar

Make the Brown Butter Vinaigrette

1. Place butter in a medium pan, brown over a medium heat
2. Place all other ingredients in a bowl and whisk in brown butter

Sear the Scallops

1. Warm oil in a pan until hot
2. Place scallops in pan and allow to caramelize (about 1-2 minutes each side)

Plate & Serve

1. Place a small circle of the cauliflower veloute in the middle of the plate
2. Place 2-3 scallops on top and drizzle brown butter vinaigrette around the scallops