We foraged the mushrooms for this, but you can use any kind of interesting mushroom you can find. The scallops at Fogo Island Inn were glazed with a little brown butter, but the dish is just as good without it.
Servings: 4
Ready Time: 45
Cauliflower purée
3 cups small cauliflower florets, about 1/2 a head
1 cup water
1 cup milk
Salt and freshly ground pepper
1/4 tsp grated lemon zest
Pinch of cayenne pepper
Scallops and mushrooms
3 tbsp butter
4 oz (125 g) chanterelle, hen of the woods, baby oyster or other mushrooms
Salt and freshly ground pepper
1 tsp lemon juice
12 large scallops, about 10 to 15 per lb (450 g)
Brown butter sauce (optional)
3 tbsp butter
Garnish
Baby kale, spinach, arugula leaves or dandelion leaves
Method
Combine cauliflower, milk and water in a pot. Season with salt and pepper and bring to a boil. Simmer for 10 to 12 minutes or until the cauliflower is very soft. Using a slotted spoon, transfer cauliflower to a blender or food processor. Add 1/2 cup milk mixture, lemon zest and cayenne and purée until smooth. Mixture should be soft enough to spread on a plate. Add more milk mixture if needed. Reserve, keeping warm.
Heat 2 tbsp butter in a skillet over high heat. Add mushrooms and sauté until softened, about 3 minutes. Add salt, pepper and lemon juice. Keep warm.
Heat 1 tbsp butter in a heavy cast iron or non-stick skillet over high heat. Add scallops, but do not crowd the pan (use two pans or work in batches if necessary). Sear for about 2 to 3 minutes or until very brown. Flip over, seared side up, and remove pan from heat. Let scallops sit for 3 minutes in hot pan. Remove from pan to a plate. If making brown butter sauce, add butter into pan and let it cook until it turns a nut-brown colour, about 4 to 5 minutes. Spread cauliflower purée on 4 plates. Add a few fresh green leaves over cauliflower. Place scallops on top and mushrooms around the side. Spoon over a slight drizzle of brown butter if using.