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The following is from Chef Christian English:

We use U-10 scallops, which means under 10 per pound. As with shrimp, the smaller the number, the larger the item. The scallop is seasoned with salt and pepper before searing.

Sprinkle scallops with salt and pepper. Sear until golden brown. On the plate put the puree. Top with scallop. Garnish with Arugula dressed with olive oil and salt and pepper. Spoon truffle jus on top.

Cauliflower Puree

1 head cauliflower
1 star anise
2 cups cream
salt and pepper

Cut up cauliflower and place into a pot. With the cream and star anise and cook until tender. Remove the star anise and puree with just enough cream to get it smooth. Season with salt and pepper.

Truffle Jus

2 quarts veal stock
1/2 cup chopped truffle shavings