Pan Seared Scallops with Cauliflower Puree | Sonoma-Cutrer Vineyards

Ingredients

• Canola oil as needed
• 1/4 Cup drained capers, patted dry
• 1/2 teaspoon finely grated lemon zest
• 1-1/4 pounds diver scallops, side muscle removed
• 1 tablespoon unsalted butter; more as needed
• 2 teaspoons finely chopped tarragon
• Cauliflower Puree |
• 2 tablespoons unsalted butter
• 1 medium yellow onion, peeled and diced
• 4 medium cloves garlic, thinly sliced
• 1 2 pound head cauliflower, trimmed and cut into florets
• 2 cups heavy cream or chicken stock (or combination of the two)
• 1 sprig thyme
• Kosher salt and freshly ground white pepper to taste
• Drops of lemon juice and cayenne to taste