Sea scallops with cauliflower purée and capers
1 navel orange
90g unsalted butter
20 large sea scallops
1tbsp extra virgin olive oil
80ml chicken stock
2tbsp white wine
2tbsp capers, drained handful flat-leaf parsley leaves Grate the zest from the orange and set aside. Using a knife, slice the top and bottom off the orange then follow the curve of the fruit to remove all the peel and white pith. Working over a bowl, slice between the membranes to separate the orange segments. Cut each segment into a few pieces and set aside in the bowl.
Bring a pan of salted water to the boil. Break the cauliflower into florets then add them to the water. Cook until tender to the point of a knife, about 10 minutes. Try not to overcook or the purée will be gelatinous instead of smooth. Drain and then purée in a blender or food processor with half the butter. Keep warm.
Pat the scallops dry with kitchen paper. Season with sea salt and pepper. In a large frying pan, heat 30g of the butter with the olive oil. When it starts to foam, swirl the pan until it turns light brown. Add the scallops and sear on each side until browned and barely cooked, about 3-4 minutes.
Meanwhile, in a small pan, bring the chicken stock to the boil over a high heat. Add the wine and continue to boil for a few minutes. Remove from the heat and swirl in the remaining butter, capers, orange segments and juice.
Spoon the cauliflower purée into shallow bowls and top with the scallops. Pour the caper sauce on top and around the scallops. Sprinkle over the orange zest and parsley and serve immediately.