Careme

Ingredients

• 365 by Whole Foods Market Patagonian Sea Scallops 80/120, 12 OZ 1 package, 12 oz 8.99
• Organic Cauliflower 1 small head, cut into florets 4.43
• 365 Mushroom Baby Bella Slcd 8Oz Cv 1 package, 8 oz 2.99
• Organic Shallots 1 shallot, thinly sliced 4.99
• Lemon 1 lemon 0.99
• Italian Parsley Bunch 2 tablespoons chopped 1.29
• Organic Thyme, 0.5 OZ 1 teaspoon leaves 2.99
• Organic Garlic, 3 CT 2 cloves, smashed 2.89

Instructions

1. Bring a medium pot of salted water to a boil. Cut 1 small organic cauliflower into florets. Add the florets and 2 smashed garlic cloves to the boiling water and cook 12 to 14 minutes until very tender.
2. While the cauliflower cooks, pat 1 package sea scallops, 12 ounces, very dry with paper towels. If they are small, keep them whole; if some are larger, halve them so they cook evenly. Season lightly with kosher salt and black pepper. Thinly slice 1 shallot, chop 2 tablespoons parsley, strip 1 teaspoon thyme leaves, and halve 1 lemon.
3. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add the 1 sliced shallot and cook 1 minute. Add 1 package sliced baby bella mushrooms, 8 ounces, and cook 6 to 8 minutes until browned and their moisture has evaporated. Add the 1 teaspoon thyme leaves, a pinch of salt, and a squeeze of lemon. Transfer the mushrooms to a warm plate.
4. Drain the cooked cauliflower and garlic well. Return them to the hot pot for 30 seconds to steam off excess moisture. Mash with 1 tablespoon butter, 2 to 3 tablespoons milk or cream, 1/2 teaspoon kosher salt, and black pepper until smooth and spoonable. Cover to keep warm.
5. Wipe out the skillet and return it to high heat. Add 1 tablespoon neutral oil. When the pan is very hot, add the 12 ounces dry scallops in a single layer with space between them. Sear without moving for about 1 to 2 minutes until deep golden, then turn and cook 30 to 60 seconds on the second side, just until opaque. Remove to a plate immediately so they stay tender.
6. Lower the heat to medium. Add 2 tablespoons water, a squeeze from half the lemon, and 1 tablespoon butter to the skillet. Swirl to make a quick glossy pan sauce, scraping up the browned bits. Stir in half of the chopped 2 tablespoons parsley.
7. To plate, spoon a broad swoosh of cauliflower mash onto each warm plate. Pile the browned mushrooms slightly off-center on the mash, then arrange the scallops on top. Spoon over the lemon-butter pan sauce and finish with the remaining parsley and a little extra black pepper. Serve with lemon wedges from the remaining half lemon.