Seared Scallops with Cauliflower Puree

  

  
Sometimes I can picture myself walking through the Campo de Fiori, the open-air food market in the heart of Rome known as the "Campo" to the locals.  The market highlights the bounty of the surrounding countryside: brilliant tomatoes, artichokes that will blow your mind, and greens of every variety from the radicchio and arugula we know to varieties we in the States may not see like puntarelle.  A slow wandering through the stalls and daily offerings will inspire all the passions of Rome, including what to have for dinner.  Alas, today I was not in the city of seven hills living the beautiful life, but instead struggling across the blazing hot asphalt parking lot, through a maze of shopping carts and parked cars at my local Giant market.  My role, nonetheless, was the same.  See what new they had in the produce section and make a meal around it.  There, I found cauliflower heads fresh for the taking.  I have a Spanish cauliflower dish that roasts the cauliflower with garlic and almonds.  I also like to make scallops with puree, many times a pea puree.  So, I decided on scallops with a cauliflower puree.  The recipe below is simple and easy, and produces a savory base that both meets the vegetable need and fills the starch craving.  Seared scallops too offer the lightness and freshness of seafood and the caramelized goodness I seek.  That and a glass of Chardonnay of course.  Serves 2.
    
Ingredients:
half a head of fresh cauliflower, florets cut from the stem and separated into 1/2" pieces
2 cups of chicken stock
3 tbsp olive oil
1 onion, sliced
2 cloves of garlic
salt/pepper
8 scallops
     
Directions:
Bring the chicken stock to a soft boil and add the cauliflower.  Cook for 10 minutes or until soft.  Meanwhile, heat 1 tbsp of oil in a saute pan over medium low heat and add the onions.  Cook the onions gently to caramelize, but not burn.  When the cauliflower is done, drain reserving the stock and put most all of the florets in a food processor.  Retain some of the florets for later as a garnish.  Remove the onions from the saute pan to the food processor, leaving the oil behind.  Add the garlic to the saute pan and cook for 30 seconds to release the flavor.  Spoon the garlic and oil into the food processor and puree until smooth.  Add portions of the cooking stock as desired if needed to loosen the puree.  Season with salt and pepper to taste.  Turn the heat up under the saute pan to medium high and heat the remaining oil.  Season the scallops with salt and pepper and add to the pan, searing without moving, about 2 to 3 minutes per side.  Spoon out the puree onto plates.  Place the seared scallops on top and add the retained cauliflower pieces.  Serve.