Gather all ingredients before starting the recipe.
Prepare Cauliflower Purée and keep warm until ready to serve.
Add 1/2 tbsp safflower oil to a small bowl. Pat the scallops dry, season with kosher salt and add to the safflower oil. Gently toss to coat all sides of the scallops.
Pour peas into a microwave safe dish, cover with cling wrap and set aside until ready to heat.
Heat a medium skillet over medium high heat to 1- 2 minutes then add the scallops starting at noon, as if the skillet were a clock. Place each scallop to the right of the 12 o'clock spot. This will let you know which scallops were placed in the pan first.
Sear scallops for 1-2 minutes per side, check after 1 minute and if nicely browned, turn each scallop, in the order that you placed them in the pan.
Place peas in microwave and heat on high for 1 minute, remove and drain and add a tablespoon of butter. Set aside until ready to serve.
Place a tablespoon Cauliflower Purée in a circle around the edge of a serving plate, one for each scallop being served. Place one seared scallop in between each spoonfull of the puree and sprinke buttered peas randomly in between and around the scallops and serve.
