Pan Seared Diver Scallops

Pan Seared Diver Scallops - Cauliflower Cloud, Sauteed Spinach and shaved Truffles

8 each Diver Scallops
3 cups spinach
2 cups heavy cream
1 each head of cauliflower
1 each Yukon potato
1 tsp xanthan gum
1 each black truffle
2 tbs olive oil
1 tbs butter
Salt and Pepper to taste

In a sauce pan heat cream, cauliflower (cut into small pieces), Yukon potato (peeled and chopped) and bring to a simmer for 20 minutes. Add 1 tsp xanthan gum and puree in blender. Add salt and pepper to taste. To make the cloud you can use a hand mixer and whip until it is a frothy consistency. Or you can use a professional whip cream canister with nitrous.

Season the scallops with salt and pepper and pan sear in a large sauté pan in olive oil. In a separate pan add the butter, spinach and 1 tbs water and cook until wilted.

For plating: place spinach in the middle of the plate and 2 scallops on either side of the spinach. Add a small amount of the Cloud on the spinach and garnish with shaved black truffles and truffle oil.