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Combine the chicken stock and heavy cream in a small saucepan, and warm the mixture over medium heat. Put the cooked cauliflower and the warm cream mixture in a blender or food processor, and purée until smooth. Season with salt and pepper to taste. Transfer the purée to a small saucepan and keep it warm over very low heat.

Season the scallops with salt and pepper. Heat a large cast-iron skillet over high heat and drizzle the oil into it. Add the butter and let it melt. Place the scallops, flat side down, in the skillet. Don’t move the scallops! It takes only about 3 minutes to quickly sear the scallops and create a caramelized exterior, and moving them will prevent this from happening. When the scallops have a rich brown color, flip them over and cook for another 3 minutes.

To serve, spoon the cauliflower purée onto a platter. Put the scallops right on top (always put the purée on the plate first—if you pour it over the scallops, you’ll ruin the caramelized surface), and finish with a drizzle of the tangerine reduction, warmed a little if needed.

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Chanterelle Pizza

What we love about this pizza is that it proves that vegetarian dishes can be filling and satisfying. Our chanterelles come from patches hidden all over the local mountains, and their robust flavor is best paired with stronger cheeses like Fontina.

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INGREDIENTS

FOR THE CHANTERELLES:

1 pound fresh chanterelles

2 tablespoons rice bran oil or canola oil

2 tablespoons unsalted butter

1 small shallot, minced

1 tablespoon preserved garlic

1 tablespoon minced flat-leaf parsley

1 tablespoon fresh thyme leaves

2 tablespoons dry white wine

FOR THE PIZZA:

Bread flour, for dusting

½ recipe pizza dough, shaped into 2 balls and refrigerated at least overnight

¼ cup preserved garlic

½ cup grated Parmesan

1 ½ cups grated Fontina

1 tablespoon minced flat-leaf parsley

1 tablespoon minced chives

2 whole scallions, trimmed and thinly sliced

1 shallot, minced

Kosher salt

Freshly ground black pepper

Makes two 12-inch pizzas

One hour before you plan to start baking, adjust the oven rack to the middle position and place a baking stone on it. Preheat the oven to 450ºF.

Clean the chanterelles, using a dry pastry brush to gently dust off all the dirt, and then cut them into uniform small pieces. Heat a large sauté pan over medium-high heat and drizzle the oil into it. Add the butter and wait until it starts to brown. Then add the chanterelles, tossing them quickly with a wooden spoon to coat them with the oil and butter. Cook the chanterelles until they start to shrink and release their liquid, about 3 minutes. Stir in the shallots, preserved garlic, parsley, and thyme. Deglaze the pan with the white wine, scraping any brown bits from the bottom with a wooden spoon. Continue to cook until the liquid has evaporated. Transfer the mixture to a plate, and set it aside to cool.

Generously dust the surface of a pizza peel (a flat wooden or metal shovel with a long handle) with bread flour. Lightly flour a work surface.

Working with one ball of pizza dough, dip your hands and the dough in the bread flour to make them less sticky, and pat the dough down into a disk shape with the tips of your fingers. Once the disk is large enough, drape the dough over your fists and carefully start stretching and expanding the dough from underneath to form a round that is 10 to 12 inches in diameter. (If you’re feeling lucky, try tossing the dough over your head in a circular motion to stretch the dough.)

Place the dough on the prepared peel. Spread half the preserved garlic evenly over the surface of the dough, leaving a ½-inch border uncovered. Sprinkle with half of the Parmesan, Fontina, chanterelles, parsley, chives, scallions, and shallots. Season with salt and pepper to taste.

Before you put the pizza in the oven, do the “stick test”: shake the peel slightly to make sure the pizza is not sticking (if it is, carefully lift the section that is sticking and sprinkle a bit more