For the Brown Butter Scallops
- 1-2 pounds sea scallops, patted dry and set aside for 10 minutes
- Black pepper
- 2-3 tablespoons vegetable oil
- 3 tablespoons unsalted butter
To Make the Brown Butter Scallops
Preheat a cast iron (or non stick pan) over medium-high to high heat. Season scallops on each side with salt and pepper. Add oil to pan and heat until just smoking.
Add the scallops in single layer and cook for 1 1/2 to 2 minutes, without touching, or until a nice sear develops. Make sure not to overcrowd the pan. Flip scallops and add butter. Cook for 1 1/2 more minutes, basting scallops with butter. Remove from heat.
For the Mashed Garlic Cauliflower
- 1 head garlic
- 1 tablespoon olive oil
- 1/ 2 teaspoon salt, plus more as needed
- 2 heads cauliflower, cut into florets
- 5 tablespoons unsalted butter
- 1/ 2 cup sour cream
- 1/ 2 cup Parmesan cheese
- 1/ 4 teaspoon black pepper
To Make the Mashed Garlic Cauliflower
Preheat oven to 400ºF. Cut top 1/2-inch of garlic to expose cloves. Drizzle with olive oil, sprinkle with a pinch of salt and wrap in foil. Throw packet in oven and roast for 45 minutes or until cloves are consistency of butter. Squeeze garlic from its skin one clove at a time. Add as much as you want to the cauliflower mash.
Bring a large pot of salted water to a boil and boil florets for about 15-20 minutes or until soft and fork tender. Drain in colander.
Combine all the ingredients and process in a blender or a food processor to get it smooth or just use a potato masher for a more chunky rustic mash. Check for seasoning and adjust to taste.
For the Green Beans
- 1 pound green beans
To Make the Green Beans
Bring a pot of water to boil. Add the green beans and blanch for 2 minutes. Immediately transfer into a large bowl of ice water to stop the cooking.