Scallops with Cauliflower Grits | Williams Sonoma

Ingredients

• 2 Tbs. unsalted butter
• 12 oz. (375 g) cauliflower florets from one head of cauliflower, core removed
• 1/4 cup (2 fl. oz./60 ml) whole milk
• 1/4 tsp. freshly grated nutmeg<br>
• 4 oz. (125 g) softened cream cheese, cut into cubes
• 4 oz. (125 g) sharp white cheddar cheese, shredded
• 1 Tbs. chopped chives
• Kosher salt and freshly ground pepper  
• 1/2 lb. (8 oz./250 g) large scallops, about 8 scallops
• Kosher salt and freshly ground pepper
• 1 Tbs. unsalted butter
• 1 Tbs. canola or other neutral oil  
• 1/2 cup (4 fl. oz./125 ml) Prosecco
• 4 Tbs. (1/2 stick) (2 oz./60 g) cold butter
• 1 Tbs. lemon juice
• 1 Tbs. chopped tarragon