1 cauliflower or rainbow cauliflower
1 cup of chicken stock
Salt-and-white pepper to taste
Sprouts or micro greens to garnish
Blanch cauliflower until fork tender, drain, and place in blender. Blend until smooth. Use chicken stock as necessary until cauliflower smooth and thick as cream. Place back into pot reheat and season with salt and pepper.
Use a nonstick frying pan and place oil into bottom to just coat. Heat pan and oil to around 350° or smoke point. Season scallops with salt-and-pepper. Place a few scallops into nonstick pan. Do not over crowd. Cook approximately one minute or until golden brown. Flip scallop over and cook for approximately one minute. Turn off heat and let scallop rest for 30 seconds to one minute.
Place a dollop of cauliflower purée on plate. Top with scallop. Garnish with a few cauliflower tips and micro greens.