Pancetta-Wrapped Scallops with Lemon & Thyme Pan Sauce on Cauliflower Purée

Ingredients

• 3-4 scallops per person (9-12 total)
• 6-8 thin slices pancetta or bacon
• 1 handful fresh thyme leaves removed
• zest of one lemon
• 6 tbsp extra-virgin olive oil
• juice of one lemon
• 2 tbsp salted butter
• salt and freshly ground black pepper
• 1 small head cauliflower
• 2 tbsp cream cheese
• 2 tbsp grated Parmesan cheese
• 1/2 clove garlic substitute roasted garlic if preferred