Sauteed Scallops With Creamed Cauliflower And Bacon

• 18 dayboat scallops
• 1 large cauliflower
• 1/2 to 1 cup heavy cream, add a little at a time
• 1/2 cube soft butter
• 3 tablespoon olive oil (for sauteeing scallops)
• about 4 tablespoon flour (Wondra)
• 4 slices very crispy bacon or pancetta,(crumbled)
• pink peppercorns

1. Steam the cauliflower until very tender. Put into food processor and puree with cream and butter. Add the cream a little at a time...don't let the cauliflower get soupy. Season to taste with salt and pepper.
2. Remove the little musle that is part of the scallop...it pops out very easily. Very lightly dust them with flour, just on the top and bottom which will be carmelized.
3. Sautee on high heat in a little olive oil until the scallops have a nice crispy golden color. When the scallops are golden on both sides; lower the heat and cook for about a minute more. (be sure that the scallops are not touching while sauteeing)
4. Spoon the cauliflower on a plate. Then place 3 scallops on top of the cauliflower.
5. Sprinkle liberally with the very crispy crumbled bacon.(or pancetta)
6. Finish with a sprinkling of pink peppercorns.
7. WINE: This recipe is a umami fest!!!

cauliflower, heavy cream, butter, olive oil, flour, bacon, peppercorns

Taken from food52.com/recipes/2245-sauteed-scallops-with-creamed-cauliflower-and-bacon (may not work)