Pan-Fried Jersey Scallops with Jersey Black Butter Sauce and Cauliflower Puree

**Prepare the Cauliflower Puree:** Bring a large saucepan of salted water to a boil. Add the cauliflower florets and diced Jersey Royal potatoes. Cook until very tender, about 15-20 minutes.

Drain the cauliflower and potatoes well. Return them to the saucepan and add 50g of Jersey butter and the Jersey milk. Season with salt and pepper. Use a blender or immersion blender to puree until smooth and creamy.

**Make the Jersey Black Butter Sauce:** In a medium saucepan, melt the remaining 125g of Jersey butter over medium heat. Continue cooking, swirling occasionally, until the butter turns a deep brown color and has a nutty aroma (this is the beurre noisette stage). Be careful not to burn it. Immediately remove from heat.

Add the white wine vinegar, lemon juice, capers, chopped parsley, and sage to the browned butter. Stir well to combine. Season with salt and pepper to taste. Keep warm.

**Pan-Fry the Scallops:** Pat the scallops very dry with paper towels. Season them generously with salt and pepper.

Heat the olive oil in a large frying pan over medium-high heat. When the oil is hot, carefully add the scallops to the pan in a single layer. Do not overcrowd the pan; cook in batches if necessary.

Sear the scallops for 2-3 minutes per side, until they are golden brown and cooked through. They should be slightly translucent in the center. Be careful not to overcook them, or they will become tough.

**Assemble and Serve:** Spoon the cauliflower puree onto plates. Top with the pan-fried scallops. Drizzle generously with the Jersey black butter sauce. Garnish with sea asparagus or samphire (if using). Serve immediately.