Pan-seared Scallops with Silky Cauliflower Purée and Brown Butter Caper Sauce

Bring a medium pot of salted water to a boil. Add 400g cauliflower florets and cook until completely tender, about 10-12 minutes.

Drain the cauliflower extremely well, pressing lightly to extract excess water.

Transfer the hot cauliflower to a blender or food processor. Add 1/4 cup heavy cream, 2 tbsp unsalted butter, and 1/2 tsp kosher salt. Blend on high until completely smooth and velvety. Transfer to a small saucepan and cover to keep warm.

Remove the tough side muscle from the 10 scallops if still attached. Thoroughly pat the scallops dry with paper towels. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper just before cooking.

Heat 1 tbsp olive oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering and almost smoking.

Add the scallops to the pan, ensuring they don't touch. Sear undisturbed for 2 to 2 1/2 minutes until a deep golden-brown crust forms.

Flip the scallops, add 1 tbsp butter to the pan, and cook for another 1 to 1 1/2 minutes while basting the scallops with the melting butter. Transfer the scallops to a warm plate.

Wipe the scallop skillet clean with a paper towel and return to medium heat. Add 3 tbsp unsalted butter.

Cook the butter, swirling the pan occasionally, until the milk solids toast and it smells nutty, about 2-3 minutes.

Immediately remove from heat and carefully stir in 1 tbsp capers, 1 tbsp fresh lemon juice, and 1 tbsp chopped parsley. The sauce will bubble vigorously.

To assemble, spoon a generous mound of the warm cauliflower purée onto two plates. Arrange 5 scallops on top of each purée, and generously spoon the brown butter caper sauce over the scallops and around the plate. Serve immediately.