Instructions: Preheat oven to 400 degrees. Wrap onion and garlic separately in foil and roast until soft, about 45 minutes. Let cool, then squeeze garlic cloves from skin. Puree onion and garlic separately in a blender or food processor. Set aside.

Break cauliflower into florets and set aside 4 nice, large florets. Thinly slice remaining cauliflower and place in a pot with milk, shallot and 1/4 cup water. Cover and cook over medium-low heat until tender, about 20 to 25 minutes.

Uncover, raise heat to high, and cook off any excess liquid if necessary. Use a blender or food processor to puree cauliflower, and add salt and pepper to taste. Keep warm.

In a skillet, warm olive oil over medium-high heat and add 4 reserved cauliflower florets. Cook, stirring, until golden brown on all sides. Transfer florets to a paper-towel-lined plate and set aside.

Place 1 stick butter (8 tablespoons) in a large non-reactive pan over medium heat and bring to a simmer. Let cook, whisking until white foam begins to sink to bottom and turn a rich brown, about 4 minutes. Whisk in balsamic vinegar, white wine vinegar and fish stock. Whisk in 1 tablespoon each of onion and garlic purees and salt and pepper to taste. Keep warm until needed.

In a large skillet over medium-high heat, melt 1 tablespoon of remaining butter. When foam subsides, add half the scallops. Cook, turning once, until golden brown on both sides, about 2 minutes a side. Transfer to a plate and tent with foil to keep warm. Repeat with remaining butter and scallops.

Arrange scallops on each of 4 plates and drizzle with some of the sauce.

Spoon some cauliflower puree next to scallops and garnish with caramelized florets. Serve immediately. -

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