Bastille Day Scallops

Half of the ramekins in this recipe will be covered with mashed potatoes and half with puréed cauliflower.

(makes 6 little ramekins to serve 2 - 3)

18 Sea Scallops

a splash of white wine or the juice from ½ lemon

to finish: paprika

Place 6 ramekins on a baking sheet covered with foil. Remove scallops with a slotted spoon and place 3 in each ramekin.

For potatoes, bring a pot of water and a teaspoon of salt to the boil. Add potatoes and garlic cloves. Boil for 12 to 15 minutes until potatoes are done. Drain well. Place in bowl of stand mixer. Press cooked garlic through garlic press and add to potatoes. Beat with paddle blade until smooth. Add milk and beat another minute. Add butter and seasonings and beat another minute or two. Set aside.

Steam or boil cauliflower and garlic cloves until cauliflower is completely cooked (even overcooked). Place in food processor with cream cheese, grated parmesan and pepper. Press cooked garlic through garlic press and add to mixture. Purée in food processor until completely smooth.

Meanwhile, add 2 cups of water to a medium pot and bring it to the boil. Add the scallops. (The water should barely cover the scallops. If there’s too much water, pour some out; or too little, add a little.) Add a big splash of white wine or the lemon juice. Poach the scallops for 3 minutes with the water barely simmering.

½ cauliflower, unpeeled

3 cloves garlic

2 tbls. cream cheese at room temperature

½ cup (or just a chunk) parmesan cheese, grated

freshly ground black pepper

For the Puréed Cauliflower:

For the Mashed Potatoes:

2 big Idaho potatoes, peeled and cut into large chunks

3 cloves garlic, unpeeled

1/3 cup milk

3 tbls. butter

Kosher salt and freshly ground black pepper

Sprinkle the tops with paprika. Place in a preheated 400°F oven for 10 minutes. Put under the broiler for 3 minutes until browned. Serve at once.

Taste mashed potatoes for seasonings. Place in piping bag and pipe generously over 3 of the ramekins. Repeat with the puréed cauliflower. (Be careful, the mixture is a lot looser than the potatoes.)

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