Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Cut 1 1/2 lb cauliflower into roughly 1-inch florets, slicing the tender core thinly. Toss on a large baking sheet with 1 tablespoon extra-virgin olive oil and 1 1/8 teaspoons fine sea salt. Spread into a single layer.

2. 2.

   Slice 8 oz crimini mushrooms about 1/4 inch thick. Mince 2 garlic cloves and strip enough fresh thyme to measure 2 teaspoons leaves. Zest 1 lemon to obtain 1 teaspoon zest, then squeeze it to obtain 2 tablespoons juice.

3. 3.

   Remove any small side muscles from 12 oz sea scallops. Pat the scallops thoroughly dry, season with 3/4 teaspoon fine sea salt, and refrigerate uncovered while the cauliflower cooks.

4. 4.

   Roast the cauliflower for 25–30 minutes, turning once, until tender and golden at the edges. Reserve one-third of the roasted florets for plating. Blend the other two-thirds with 1 tablespoon of the measured lemon juice and 1/4 cup hot water until smooth, adding up to another 1/4 cup hot water if needed. Transfer the purée to a small saucepan and keep warm over the lowest heat.

5. 5.

   While the cauliflower roasts, heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 7–9 minutes, stirring occasionally, until browned. Add the minced garlic, measured thyme leaves, 3/8 teaspoon fine sea salt, and 1/8 teaspoon black pepper; cook for 1 minute. Stir in the measured lemon zest and the other 1 tablespoon lemon juice. Transfer the mushrooms to a bowl and cover loosely.

6. 6.

   Wipe the skillet clean and heat it over medium-high heat. Blot the seasoned scallops dry again and sprinkle with 1/8 teaspoon black pepper. Add 1 tablespoon extra-virgin olive oil to the skillet, then place the scallops in a single layer with space between them. Sear without moving for about 2 minutes, flip, and cook for another 1–2 minutes, until golden and the centers reach 125°F.

7. 7.

   Spoon the warm cauliflower purée onto two plates and sweep it into a broad crescent. Arrange the scallops over the purée, then tuck the roasted florets and thyme mushrooms alongside. Spoon any mushroom juices around the scallops and serve immediately.

Want more detail? See the temperature guide.