Ingredients: 

10 dry packed scallops

Roasted cauliflower and parsnip purée
2 cups roasted cauliflower
2 roasted parsnips
4 ounces Neufchâtel
Salt and pepper
 

Method:

10 Dry Packed Scallops
In a hot non stick skillet on medium heat season scallops with salt and pepper and sear for about 2-3 min a side until golden brown

Roasted Cauliflower and Parsnip Purée
Peel and dice parsnips into one inch pieces lightly coat with olive oil
Cut cauliflower into florets coat in olive oil and salt and pepper place on same baking sheet as parsnips and roast at 400 degrees for 15-25 min until brown and tender
Place roasted vegetables in food processor with Neufchâtel and salt and pepper and purée until smooth.  

Fennel slaw
Combine all ingredients listen to create slaw.

Plating:
Place purée on plate first then seated scallops and top with fennel slaw.