Ingredients
1 medium head cauliflower (about 2 pounds), cut into 1-inch pieces (about 6 cups including stems)
1 shallot, coarsely chopped (about 2 tablespoons)
1 1/2 cups homemade or low-sodium store-bought chicken stock
Sea salt or coarse salt
Freshly ground pepper
1/4 pound Jerusalem artichokes (about 4), scrubbed and very thinly sliced crosswise into rounds
3 tablespoons extra-virgin olive oil, plus more for baking sheet
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup snipped fresh chives
1 tablespoon rinsed and coarsely chopped capers
12 sea scallops, tough muscles removed
1/2 lemon
Preparation
Put cauliflower, shallot, stock, a pinch of salt, and 1 cup water into a medium saucepan. Bring to a boil; reduce heat, and simmer, stirring occasionally, until cauliflower is soft, 15 to 18 minutes. Working in batches, puree in a food processor, filling no more than 2/3 full each time. Season with salt and pepper. Cauliflower puree can be refrigerated up to 2 days; reheat over low heat until warm, stirring occasionally.
Preheat oven to 375 degrees. Toss Jerusalem artichokes in a medium bowl with about 1 teaspoon oil and a pinch of salt, separating rounds with your fingers. Spread on a rimmed baking sheet, and bake until light golden brown and crisp, 10 to 20 minutes, checking often and transferring slices to a plate as they brown. Set plate above or near oven to keep warm.
Stir together parsley, chives, and capers in a small bowl. Pour in remaining 2 tablespoons plus 2 teaspoons oil, and stir. Sprinkle with 1/2 teaspoon salt; season with pepper. Set relish aside.
Preheat broiler, with rack 6 inches from heat. Lightly brush a rimmed baking sheet with oil. Add scallops, and turn to coat. Toss with about 1/4 teaspoon salt and a pinch of pepper. Squeeze lemon over scallops. Broil until scallops are just cooked through, about 3 minutes. Spoon 1/2 cup cauliflower puree onto each of 4 plates, and top with 3 scallops. Drizzle with relish, and sprinkle with salt. Top with Jerusalem artichoke chips; serve.
