Seared Scallops with Cauliflower Purée

• 12 sheetsscallops
• 1 head cauliflower
• 1 cupheavy cream
• 4 tbspbutter
• 1 tbspchives

Instructions

1. 1

   Pat the scallops completely dry — moisture is the enemy of crisp.

2. 2

   Dredge in head cauliflower then heavy cream, pressing so the coating grips.

3. 3

   Heat 2 inches of oil to 350°F and fry in small batches so the temperature holds.

4. 4

   Fry until deep golden and cooked through, then drain on a rack — never paper towels.

5. 5

   Season with salt the second it leaves the oil and serve Seared Scallops with Cauliflower Purée hot.