Careme

Ingredients

• Open Nature Wild Caught North Atlantic Colossal Sea Scallops Under 15 ct - 16 oz 16 oz $28.99
• White Cauliflower 1 head $4.97
• Whole Crimini Mushroom 8 oz $4.99
• Green Asparagus 1/2 lb $5.99
• Garlic 2 cloves $1.25
• Lemon Large 1 $1.25
• Yellow Onion 1/4 lb $0.97
• Butter 2 tbsp
• Olive oil 1 1/2 tbsp
• Milk or half-and-half 1/4 cup
• Kosher salt to taste
• Black pepper to taste
• Fresh parsley or dill 1 tbsp chopped, optional

Instructions

1. Bring a medium pot of salted water to a boil. Cut 1 head cauliflower into florets. Slice 8 ounces crimini mushrooms. Thinly slice 1/4 pound yellow onion. Trim 1/2 pound asparagus and cut into 2-inch pieces. Mince 2 garlic cloves. Juice half of 1 lemon and cut the remaining half into wedges.
2. Pat 16 ounces scallops very dry with paper towels. Remove the side muscle if present. Season the scallops lightly with kosher salt and black pepper, then leave them uncovered on a plate while you prepare the vegetables.
3. Boil the cauliflower florets for 10 to 12 minutes until very tender. Drain well, then return the cauliflower to the hot pot for 1 minute to steam off excess moisture. Add 1 tablespoon butter, 1/4 cup milk or half-and-half, 1 minced garlic clove, 1/4 teaspoon kosher salt, and black pepper. Mash until smooth and silky, then cover to keep warm.
4. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the 1/4 pound sliced yellow onion and 8 ounces sliced crimini mushrooms. Cook for 5 to 6 minutes until browned and concentrated. Add the 1/2 pound asparagus and cook for 2 to 3 minutes more until bright green and just tender. Season lightly with salt and pepper, then transfer to a warm plate.
5. Wipe out the skillet and heat the remaining 1/2 tablespoon olive oil over high heat until shimmering. Add the 16 ounces scallops in a single layer without crowding. Sear for 2 to 3 minutes on the first side until deeply golden. Flip and cook 1 to 2 minutes on the second side until just opaque in the center.
6. Reduce the heat to low. Add 1 tablespoon butter, the remaining minced garlic clove, and 1 to 2 teaspoons lemon juice to the scallop pan. Spoon the melted butter over the scallops for 20 to 30 seconds, then remove from the heat immediately.
7. To plate, spread a generous swoosh of cauliflower mash on each plate. Arrange the browned mushrooms and asparagus partly over the mash for height. Set the scallops on top or just beside the vegetables so the crust stays visible. Spoon over a little of the lemon-butter pan gloss and finish with chopped parsley or dill and lemon wedges.