Seared Scallops, Roasted Cauliflower, Red Pepper Butter Sauce
Core, seed, and slice 3-4 red bell peppers. Put pepper slices into a blender, and blend until they are liquified. Strain juice into a bowl, discard pulp. Transfer juice to small saucepan and bring to a boil over medium-low; reduce by half. Add a couple teaspoons of champagne vinegar, and then 2 tablespoons butter (divided into 4 pieces) one piece at a time, stirring constantly, until emulsified. Set aside.
Put a little olive oil in a skillet over high heat, and roast cauliflower florets until browned. Remove from heat and season with salt and pepper.
Put pan back over high heat, adding a little grape seed oil. Season scallops with salt and pepper; once oil is barely smoking, add scallops. Brown on each side; remove to cutting board and slice in half, horizontally.
Spoon a bit of the red pepper butter sauce into a plate, and layer the scallops and cauliflower florets, slightly overlapping.