Pan-fried Scallops with Mashed Cauliflower and Raisin Sauce

Peel the potatoes, rinse, chop roughly and cook for 25-30 minutes in boiling salted water.

Rinse and trim the cauliflower and add to the potatoes 15 minutes before the end of cooking.

Soak the raisins in lukewarm water.

Rinse the scallops, pat dry, season with salt and pepper and fry on both sides for 1-2 minutes in a hot pan with oil. Add 1 tablespoon of butter, reduce the heat and quickly swirl the scallops in the butter. Remove the scallops and keep warm. Add the well-drained raisins to the pan, drizzle the honey over it, caramelise and deglaze with the vinegar. Boil down and season with salt and pepper.

Drain the potatoes and the cauliflower, mash with a potato masher, add the milk and the remaining butter and process into a smooth puree. Season with salt and nutmeg.