Pan-Seared Crusted Sea Scallops Serving Size - 6 Prepared By - Sheri Recipe Rating
			CAULIFLOWER PUREE: 1/2 cauliflower, florets only, chopped 1 clove garlic, peeled and crushed 1 cup cold water 1 teaspoon sea salt 1 tablespoon salted butter 1 tablespoon sour cream 2 tablespoons heavy cream Pinch of ground nutmeg Salt and freshly ground white pepper CRUMBS: 4 ounces sliced prosciutto, thinly chopped 1/3 cup panko breadcrumbs 1 teaspoon lemon zest, finely chopped 1 teaspoon finely chopped fresh thyme 1 teaspoon finely chopped chives SCALLOPS: 12 sea scallops Salt and freshly ground white pepper CHORIZO: 1 spicy Spanish chorizo, sliced
			Preheat oven to 355°F. For the onion confit, simmer garliC and onions in olive oil in a small saucepan over medium heat for 20 minutes. Do not brown. Allow to cool. Cover and reserve. To make cauliflower puree, cook cauliflower florets and garlic in a pot of salted water. Bring to a boil, add butter and cook for 10 minutes or until cauliflower is easily pierced with the tip of a knife. Drain cauliflower using a colander and transfer into a food processor. Add remaining ingredients and puree until smooth. Season with salt and pepper to taste. Set aside in a glass bowl and keep warm. While cauliflower is cooking, warm 2 tablespoons of onion confit in a small saucepan over medium-high heat, and saute for 2 minutes. Add prosciutto and cook for 6 to 7 minutes or until crispy. Transfer into a small glass bowl and mix with panko breadcrumbs, lemon zest, thyme and chives. Set aside and keep warm. Pat dry scallops with paper towels and season them with salt and pepper. Warm 1 tablespoon onion confit in a large saute pan over medium-high heat and sear scallops for 1 minute on both sides. Remove scallops from pan and place in an ovenproof dish. Sprinkle scallops with panko mixture and bake for 2 minutes. Meanwhile, warm 1 tablespoon onion confit in a small saute pan over medium heat. Place chorizo slices in the pari' and saute for 4 minutes, turning often. Arrange a spoonful of cauliflower puree on a warm appetizer dish and pull in a left to right motion to create an elongated line across the plate. Top with 2 seared scallops and a couple of sauteed chorizo slices.