4ea. Bomster Scallops
4ea. Fingerling Potatoes
8ea. Brussels Sprouts
2ea. Strips of Applewood Bacon
1teaspoons Chick Stock
1teaspoon Chives
1teaspoon Butter
¼ head Cauliflower
¼ cup White Wine
1/8cup Cream
¼ Stick Butter
As needed Salt
1pinch Micro Herbs

Method:

To make sauce, boil cauliflower and puree in a food processor with cream. Reserve. In a small sauce pan, add wine and reduce by half. Fold in cauliflower and cream mix and bring to a simmer. Slowly fold in butter until smoothly dissolved.

For the dish:
Wash potatoes and boil in salted water until soft. Reserve. Boil Brussels Sprouts in salted water until soft but still al dente. Reserve. Cut both in half height wise. In a sauté pan, render bacon until crispy, add potatoes and sprouts and cook to caramelize. Add stock and reduce, add butter and chives. Pan sear scallops until caramelized on both sides.

Paint the bottom of the plate with sauce, add potato and sprout mix. Top with scallops, garnish with micro herbs.