Pan-Seared Sea Scallops with Cauliflower Purée and Fried Capers - Recipe - FineCooking

Name: Pan-Seared Sea Scallops with Cauliflower Purée and Fried Capers - Recipe - FineCooking
Ingredients: 1/2 cup heavy cream; 1-1/2 tsp. fresh thyme leaves; 1/2 large head cauliflower, cut into 2-inch florets (about 3-1/2 cups); Kosher salt; 1 tsp. fresh lemon juice; more to taste; 1/8 tsp. cayenne; more to taste; 3 Tbs. canola oil; more as needed; 1/4 cup drained capers, patted dry; 1/2 tsp. finely grated lemon zest; 1-1/4 lb. dry sea scallops, side muscle removed; 1 Tbs. unsalted butter; more as needed; 1 Tbs. finely chopped fresh flat-leaf parsley

"Sweet scallops nestled in a dreamy, creamy cauliflower purée make a simple but elegant dish. Crisped capers add just the right bit of briny pop...."

INGREDIENTS

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1/2 cup heavy cream

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1-1/2 tsp. fresh thyme leaves

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1/2 large head cauliflower, cut into 2-inch florets (about 3-1/2 cups)

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Kosher salt

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1 tsp. fresh lemon juice; more to taste

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1/8 tsp. cayenne; more to taste

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3 Tbs. canola oil; more as needed

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1/4 cup drained capers, patted dry

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1/2 tsp. finely grated lemon zest

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1-1/4 lb. dry sea scallops, side muscle removed

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1 Tbs. unsalted butter; more as needed

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1 Tbs. finely chopped fresh flat-leaf parsley

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