Scallops With Cauliflower Puree, Parsley, And Capers

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Details

12 Ingredients

• 1 medium head cauliflower (about 2 lbs), cut into 1-inch pieces (about 6 cups including stems)
• 1 shallot, coarsely chopped (about 2 Tbsps)
• 1 1/2 cups homemade or low-sodium store-bought chicken stock
• Sea salt or coarse salt
• Freshly ground pepper
• 1/4 lb jerusalem artichokes (about 4), scrubbed and very thinly sliced crosswise into rounds
• 3 Tbsps extra-virgin olive oil, plus more for baking sheet
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• 1/4 cup snipped fresh chives
• 1 Tbsp rinsed and coarsely chopped capers
• 12 sea scallops, tough muscles removed
• 1/2 lemon