Ingredients for Sautéed Sea Scallops with Apple-Sesame Couscous and Purple and Yellow Cauliflower Purées

• 1 head purple cauliflower, cut into 1-inch pieces

• 240ml double cream

• 1 tablespoon unsalted butter

• 1 cup olive oil

• Fine sea salt

• 1 head yellow cauliflower, cut into 1-inch pieces

• 240ml double cream

• 1 tablespoon unsalted butter

• 240ml olive oil

• Fine sea salt

• 475ml chicken stock or low-sodium chicken broth

• 240ml couscous

• 1 green apple, peeled, cored, and diced

• 1 tablespoon black sesame seeds, toasted

• 70g fine sea salt

• 60ml Madras curry powder

• 1 matsked olivolja

• 12 sea scallops (about 450g )

• 3 limes, cut into wedges

• 120ml purchased wakame seaweed (optional)

• Food processor or blender

In a large saucepan over moderate heat, combine the purple cauliflower, cream, and butter and slowly bring to a simmer. Continue to simmer until the cauliflower is soft. Transfer the cauliflower to a food processor or blender, reserving the cooking liquid, and process, adding the cooking liquid as necessary, until completely smooth. Discard any leftover cooking liquid. With the food processor or blender on low, slowly drizzle in the oil, blending until smooth. Season with salt and keep warm.

In a large saucepan over moderate heat, combine the yellow cauliflower, cream, and butter and slowly bring to a simmer. Continue to simmer until the cauliflower is soft. Transfer the cauliflower to a food processor or blender, reserving the cooking liquid, and process, adding the cooking liquid as necessary, until completely smooth. Discard any leftover cooking liquid. With the food processor or blender on low, slowly drizzle in the oil, blending until smooth. Season with salt and keep warm.

In a medium saucepan, bring the chicken stock to a boil. Remove from the heat then add the couscous, stir, cover, and let sit for 5 minutes. Using a fork, fluff the couscous then fold in the apple and sesame seeds. Cover and keep warm.

In a small bowl, stir together the salt and curry powder.

In a large skillet over moderately high heat, warm the oil until hot but not smoking. Sear the scallops, flipping once, until deep golden brown on both sides and just cooked through, about 2 minutes per side. Cut each scallop in half horizontally and season with the curry salt.

Divide the purple and yellow cauliflower purées among 4 plates. Arrange a scoop of couscous on 1 side of each plate. Arrange 6 scallops halves on the other side of each plate. Garnish with the lime wedges and wakame seaweed, if desired.

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