Seared Scallops over Mashed Cauliflower with Lemon Butter Sauce & Scallions

Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Servings: 4 Ingredients:

• 1 pound (450g) large sea scallops, side muscle removed

• 1 large head cauliflower, cut into florets

• 1/4 cup Coconut milk

• 2 tablespoons (30g) unsalted diary free butter, divided

• 1/2 cup dairy free cream cheese

• Salt and pepper, to taste

• 1/4 cup unsalted dairy free butter, for the lemon butter sauce

• 2 tablespoons (30ml) freshly squeezed lemon juice

• 1 teaspoon (5ml) lemon zest

• 1/4 cup (60ml) white wine

• 2 tablespoons (30ml) finely chopped scallions

• Olive oil, for searing

Instructions:

1. Steam the cauliflower: In a large pot, bring about 1 inch of water to a boil. Place the cauliflower florets in a steamer basket and put it into the pot. Cover and steam for about 10 minutes, or until the cauliflower is tender.

2. Prepare the mashed cauliflower: Remove the cauliflower from the pot and let it cool slightly. In a food processor, combine the steamed cauliflower, heavy cream, 2 tablespoons, of unsalted butter and cream cheese, salt, and pepper. Process until smooth and creamy. Adjust seasoning if needed, and keep warm.

3. Sear the scallops: Pat the scallops dry with paper towels and season with salt and pepper. Heat a large non-stick skillet over medium-high heat. Add a thin layer of olive oil, just enough to coat the bottom of the skillet. When the oil is hot and shimmering, add the scallops. Sear for about 2 minutes per side, or until they develop a golden crust and are cooked through. Remove from the skillet and set aside.

4. Make the lemon butter sauce: In the same skillet, melt the 1/2 cup of unsalted butter over medium heat. Add the white wine and let it reduce slightly, about 2-3 minutes. Stir in the lemon juice, lemon zest, and half of the chopped scallions. Cook for another 2 minutes, stirring occasionally. Remove the skillet from the heat and season the sauce with salt and pepper, if needed.

5. Assemble the dish: Divide the mashed cauliflower among 4 plates, creating a small well in the center. Place 3-4 seared scallops on top of the cauliflower. Drizzle the lemon butter sauce over the scallops and garnish with the remaining chopped scallions.

6. Serve immediately and enjoy your delicious Seared Scallops over Mashed Cauliflower with Lemon Butter Sauce & Scallions!