This starter of pan-seared scallops on a bed of truffled cauliflower purée, served with squid ink crostini was a chef's special. I loved the cauliflower purée! The subtle sweetness and aroma of the cauliflower paired so well with the truffle oil. Well, there aren't many things that don't go well with truffle oil. 😉 I mopped up every bit of purée with Cicheti's signature smoky crostini - with a twist. Yum! While the scallops weren't super huge, they were fresh and cooked beautifully.