Seared Scallops and Purple Cauliflower & Broccolini Puree with Za’atar Spice Recipe

Instructions

Add butter, water, broccolini, cauliflower, Za’atar spice, and salt to a medium pot over medium heat. Bring the mixture up to a simmer and cook with or without a lid until the vegetables are fork-tender. In the meantime season the scallops with salt and pepper and sear over high heat in a medium cast iron pan or saute pan with grapeseed oil. Cook the scallops until they are medium-rare, you do not want them to overcook or they will become tough and chewy. Once the vegetables are cooked squeeze the juice of half a lemon over top. Add the vegetables into the blender first and then spoon in a little bit of liquid. Continue to add liquid while blending as needed. You do not want the puree to be too watery it should be on the thicker side Plate the scallops on top of the puree and zest some orange over top and sprinkle with pine nuts. Serve the scallops and puree with white Burgundy wine.