Pan Seared Scallops with Cauliflower Puree & Crispy Bacon

Directions

Heat the butter in a medium saucepan over medium high heat until melted.

Add the cauliflower, reduce the heat to medium, and cook for about 4 minutes until the cauliflower just begins to soften.

Pour the milk to the saucepan, and the cauliflower should be just covered.

Bring to a boil, and reduce the heat to medium low or low to maintain a gentle simmer until soft, about 12 minutes.

Season to taste with salt and black pepper.

Purée the cooked cauliflower with the milk in a food processor or blender until smooth.

Heat the olive oil in a large nonstick skillet over medium high heat until hot.

Generously season the scallops with salt and black pepper.

Cook the scallops, 2 to 3 minutes on each side or until desired doneness. Both sides should be golden and brown.

Divide the cauliflower purée onto the serving plates.

Place 3 scallops on top of it, then top with 2 pieces of crispy bacon and 1 tablespoon of toasted pine nuts on each plate.

Serve warm.