Pan-Seared Jersey Scallops with Cauliflower Purée and Brown Butter

**Prepare the Cauliflower Purée:** In a saucepan, combine cauliflower florets and diced Jersey Royals with just enough water to cover. Bring to a boil, then reduce heat and simmer until the cauliflower and potatoes are very tender, about 15-20 minutes. Drain well.

Return the drained cauliflower and potatoes to the saucepan. Add 2 tablespoons of Jersey butter and ½ cup of Jersey milk. Season with salt and pepper to taste.

Using a blender or immersion blender, blend the mixture until completely smooth and silky. Add more milk if needed to reach your desired consistency. Keep warm.

**Prepare the Brown Butter Sauce:** In a small saucepan over medium heat, melt 4 tablespoons of Jersey butter. Continue to cook, swirling the pan occasionally, until the butter turns a nutty brown color and has a toasted aroma. Be careful not to burn it.

Remove the pan from the heat and stir in 1 tablespoon of lemon juice. Season with salt and pepper to taste.

**Sear the Scallops:** Pat the scallops very dry with paper towels. Season generously with salt and pepper.

Heat olive oil in a large skillet over high heat until shimmering. Carefully place the scallops in the hot skillet, ensuring they are not overcrowded. Sear for 2-3 minutes per side, until golden brown and slightly caramelized. Do not move them while searing to achieve a good crust.

**Assemble the Dish:** Spoon a generous amount of cauliflower purée onto each plate. Top with 4 seared scallops per serving.

Drizzle the brown butter sauce over the scallops. Garnish with fresh thyme leaves and local seasonal greens.