Serves: 2-3 people / Time: 30 mins

Cut the cauliflower into small, even florets. Add them to a gently boiling pot of salted water to a gentle boil. Cook for 10-12 mins, until the florets are soft. Drain well. Put in a blender, with the butter and cream, and blend until completely smooth and silky. Your purée is ready.

Pat the scallops very dry with paper towel. Lightly season both sides with salt just before cooking. Add a small amount of olive oil and heat until it just starts to shimmer. Don’t overcrowd the scallops. Let them cook undisturbed for 1½ to 2 mins. Don’t move them - this is how you get that caramelized finish. Flip gently and cook the other side for another minute. The centers should still be slightly translucent. Spoon a layer of warm purée onto each plate and spread it with the back of the spoon. Arrange the scallops on top. Garnish with small basil leaves and for a crunch, lightly toasted pine nuts.