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Seared Sea Scallops, Heirloom Cauliflowers, Blood Orange, and Cranberry Marmalade

Scallops

Serves: 2

Cook the white cauliflower in the heavy cream and purée.

Sauté the heirloom cauliflower florets.

Sear the sea scallops and deglaze the pan with blood orange juice. Add the capers and segments in the pan and heat them up.

Plate the cauliflower purée and alternate cauliflowers, scallops, and citrus segments.

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