24 each U-10 sea scallops
1 head cauliflower
2 cups Half and Half
2 lbs. carrots, juiced
2 bunches of spicy greens
1/2 vanilla bean, scraped
1.5 sticks of unsalted butter
Kosher salt
Lemon juice
Olive oil
Cracked pepper

Instructions

·       Start by putting the carrot juice and vanilla bean in a small sauce pan over low heat, reducing until the consistency of maple syrup.

Slowly add 1-1/4 sticks of the butter to create a light and buttery sauce.

Season with a little lemon juice and Kosher salt.

Set in a warm place until ready to plate.

Finely chop florets of the cauliflower and combine with Half and Half. Simmer until cauliflower is tender.

Add into a high-speed blender and puree on high speed until very smooth and creamy.

Add 1/4 stick of butter and season with Kosher salt.

Add remaining stick of butter in large skillet and heat until very hot.

Add scallops in batches and sear while basting with butter until cooked to desired level of doneness.

Lightly wilt the greens in a small amount of olive oil and season with salt and cracked pepper.

Put it all together and enjoy!