Seared Scallops with Cauliflower Purée, Crispy Prosciutto, and Brown Butter Capers

Remove 8 large dry-packed sea scallops from packaging and pat completely dry with paper towels, removing the small side muscle if attached. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Place on a paper towel-lined plate and refrigerate uncovered while you prep.

Cut 1 medium cauliflower head into small florets, discarding the core and thick stems. Peel and smash 2 garlic cloves. Peel and finely mince 1 medium shallot. Finely grate 1 oz of Parmesan cheese. Finely chop 3 TBSP of fresh parsley. Zest 1 fresh lemon and cut it in half. Drain and pat dry 2 TBSP of capers.

Bring 1/2 cup of whole milk, the cauliflower florets, 2 smashed garlic cloves, 2 sprigs of fresh thyme, and 1/2 tsp salt to a simmer in a medium saucepan over medium heat. Cover and cook for 10 to 12 minutes, stirring occasionally, until the cauliflower is completely tender and falling apart.

While the cauliflower cooks, heat a large skillet over medium heat. Lay 4 slices of prosciutto flat in the dry skillet and cook for 2 to 3 minutes per side until deeply crispy and browned. Transfer to a paper towel-lined plate and set aside. Wipe the skillet clean.

Remove and discard the thyme sprigs from the cauliflower. Transfer the cauliflower and all the cooking liquid to a blender. Add 1 TBSP of unsalted butter, the grated Parmesan, and 1/4 tsp black pepper. Blend on high speed for 45 to 60 seconds until completely smooth and silky. Taste and adjust seasoning. Cover to keep warm.

Heat 1 TBSP of olive oil in the cleaned large skillet over high heat until shimmering and almost smoking. Pat the scallops dry one final time. Carefully place the 8 scallops in the pan, flat side down, leaving space between each. Do not move them. Sear for exactly 2 minutes until a deep golden-brown crust forms.

Flip each scallop gently and immediately reduce heat to medium. Add 1 TBSP of unsalted butter to the pan. Sear the second side for 1 to 1.5 minutes until just opaque in the center (internal temperature 115°F/46°C for medium-rare). Transfer scallops to a warm plate.

Return the skillet to medium heat. Add the remaining 3 TBSP of unsalted butter, the minced shallot, the remaining peeled and sliced garlic clove, and 1 sprig of fresh thyme. Cook, swirling constantly, for 2 to 3 minutes until the butter turns golden brown and smells nutty. Add the 2 TBSP of drained capers and cook for 30 seconds until they begin to crisp.

Remove the skillet from heat. Discard the thyme sprig. Squeeze the juice of half the lemon into the brown butter sauce and stir in 2 TBSP of chopped parsley.

To plate, divide the warm cauliflower purée between two plates, spreading it in a smooth pool. Arrange 4 seared scallops on each plate atop the purée. Break the crispy prosciutto into shards and arrange over and around the scallops. Spoon the brown butter caper sauce generously over the scallops. Garnish with the remaining 1 TBSP of parsley, lemon zest, and serve with the remaining lemon half.