Seared Scallops with Cauliflower Purée and Anchovy Sauce | James Beard Foundation

Name: Seared Scallops with Cauliflower Purée and Anchovy Sauce | James Beard Foundation
Total time: 90 min
Ingredients: 2 cups heavy cream; 1/4 cup unsalted butter; 1/2 russet potato, peeled and cut into 1-inch cubes; 1/2 head of cauliflower, cut into florets; 1 cup (2 sticks) unsalted butter; 4 anchovy filets, finely minced; 2 cloves of garlic, finely minced to a paste; 1/2 cup dry white wine; 1 1/2 teaspoons cornstarch; 8 dry sea scallops; Salt, to taste; Freshly ground white pepper, to taste; Freshly ground black pepper, to taste; 2 tablespoons olive oil

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At his Beard House dinner, Juan Real Urbieta served these scallops with cauliflower and anchovy butter sauce under a mountain of shaved white truffles. This version may lack his extravagant garnish,...

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