Emma - Pan-Seared Scallops with Cauliflower Purée, Brown Butter Emulsion & Apple-Horseradish Gel Ingredients: For the Scallops: - 6 large fresh diver scallops (U10 size) - 1 tbsp grapeseed oil (or another high-smoke-point oil) - 20g unsalted butter - Sea salt (preferably Maldon) & freshly ground white pepper For the Cauliflower Purée: - 1 small cauliflower head (florets only, ~200g) - 100ml whole milk - 100ml heavy cream - 30g unsalted butter Salt & white pepper to taste...