Scallops with Cauliflower Mustard Purée - alive magazine

Ingredients

• 1 head cauliflower
• 1/2 cup (125 ml) milk
• 2 Tbsp (40 ml) white wine
• 1 Tbsp (20 ml) grainy mustard
• 1 garlic clove, minced
• 1 shallot, minced
• 2 tsp (10 ml) fresh thyme
• 1 tsp (5 ml) fennel seeds
• 1 tsp (5 ml) lemon zest
• 1/4 tsp (2 ml) sea salt
• 1 cup (250 ml) shelled frozen edamame
• 1 lb (450 g) sea scallops
• 3 tsp (15 ml) grapeseed or extra-virgin olive oil
• 1 1/2 Tbsp (30 ml) chopped chives