Seared Scallops, spinach & pureed cauliflower

Scallops

• 1/2 stick of butter
• 1 butter
• 1 T capers
• 1 lemon - Zest and juice

Directions

1. Melt 2 T butter on medium high heat
2. Sear scallops for 90 seconds per side / until you have a nice crust
3. Remove scallops and add 2 T of butter, capers, lemon zest and juice
4. Bring to a simmer and allow to reduce slightly
5. Spoon sauce over the capers

Sautéed Spinach

• 2 T olive oil
• 1 medium container of spinach
• 1 vine ripe tomato, seeded and diced
• 1 T minced garlic
• 1/2 shallot - thinly sliced
• 2 T sherry

Directions

1. Heat olive oil
2. Sauté shallots
3. Add spinach cook most of the way
4. Add tomatoes sauté for 2 minutes
5. Add garlic sauté for 30 seconds
6. Add sherry and reduce down

Puréed cauliflower

• 1 Bag of cauliflower
• 3 T of butter
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp rosemary
• 3 C chicken broth

Directions

1. Steam in chicken broth for 15 minutes
2. Food process with remaining ingredients until smooth