Sea scallops are usually in season from mid-fall to mid-spring (when they are at their best), while bay scallops that are grown on the east coast are in best in the fall. Chef Jesús Núñez from Graffit in New York City serves this on his menu during the spring. — Yasmin Fahr
Preheat the oven to 350 degrees. Cook half of the white cauliflower in the cream then purée. (The other half will be used for frying.) Peel and halve 2 pears, then dust them with black pepper and put them in the oven to roast until they are soft and slightly browned.
Peel and dice 2 of the pears and sauté in olive oil with the peel of 1 lemon and the juice. Cut and blanch the colored cauliflower in boiling water and set to the side. Peel and purée the remaining pear with a handful of dill.
Place a sauté pan to high heat to sear the scallops. In another pan sauté the blanched cauliflower. Cut the remaining white cauliflower into smaller pieces and dredge in flour and quickly fry.
On the bottom of the serving dish, place the cauliflower purée then the pear and dill sauce. Next, place the sautéed pears and the roasted pear. Arrange the seared scallops and sprinkle with the fried cauliflower wedges.