Seared king scallops with cauliflower puree

Method

Boil the cauliflower florets in salted vegetable stock for 12 minutes until completely tender, then drain well and blend with 40g butter, the milk, and seasoning until silky smooth; pass through a fine sieve and keep warm. Heat 15ml olive oil in a heavy-bottomed pan over medium-high heat; sweat the shallot for 2 minutes, deglaze with white wine, reduce by half, then whisk in 10g cold butter and strain through muslin. Season the scallops generously with sea salt and white pepper on both sides only. Wipe the pan clean, heat the remaining 15ml olive oil until smoking, then sear the scallops for 90 seconds per side until golden brown and just opaque at the centre (do not overcrowd the pan; work in batches if necessary). Spoon the cauliflower puree into the centre of two warmed plates, arrange four scallops per plate, drizzle the beurre blanc around, finish with a squeeze of lemon juice, micro leaves, and a pinch of fleur de sel.