Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Cut 1 pound cauliflower into small florets and trim 1 pound green beans. Zest 1 teaspoon zest and squeeze 2 tablespoons juice from 1 lemon. Finely chop 2 tablespoons baby dill.

2. 2.

   Toss the cauliflower florets with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Roast on a sheet pan until deeply browned and tender, 22 to 25 minutes.

3. 3.

   While the cauliflower roasts, heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the trimmed green beans, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper; cook, tossing occasionally, until blistered and crisp-tender, 7 to 9 minutes. Transfer to a plate and keep warm.

4. 4.

   Pat 16 ounces thawed sea scallops very dry and remove any tough side muscles. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper. Wipe out the skillet, add 1 tablespoon extra-virgin olive oil, and heat over high until shimmering. Arrange the scallops in one layer and sear without moving until deeply golden, about 2 minutes. Turn and cook until the centers reach 125°F, 1 to 2 minutes more; transfer to a plate and rest for 2 minutes.

5. 5.

   Blend the roasted cauliflower with 1/4 cup plain Greek yogurt, 2 tablespoons water, and 1/2 tablespoon of the lemon juice until smooth and silky.

6. 6.

   Melt 2 tablespoons unsalted butter in the scallop skillet over medium heat. Cook until fragrant and golden brown, 2 to 3 minutes. Remove from the heat and stir in the prepared 1 teaspoon lemon zest, the remaining 1 1/2 tablespoons lemon juice, and the prepared 2 tablespoons chopped dill to make the lemon-dill brown butter.

7. 7.

   Spoon the cauliflower purée onto two warm plates, arrange the blistered green beans and rested scallops on top, and finish with the lemon-dill brown butter.

Want more detail? See the temperature guide.