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1		-Fauxtatoes (even the Prep Chef can do this!):
	1	+Fauxtatoes:
2	2
3	3
4	4	1 head of cauliflower
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5	5	3 T butter
6	6	1/3 to 1/2 C plain greek yogurt
7	7	2 T chopped chives, plus more for garnish
8		- (or 1/4 tsp truffle salt instead of salt below)
9		-salt
10		-1/8 tsp white pepper
	8	+salt & white pepper
11	11
12	12	Cut up the cauliflower in large pieces. Steam over, not in, boiling water for 20 minutes. Check to see if done (when it is tender), adding time if necessary. Place in a food processor with the butter, yogurt, chives, salt, pepper and whirl until the consistency of mashed potatoes. Add extra yogurt if necessary.
13	13
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28	28	2 T orange muscat champagne vinegar (TJs)
29	29	2 T rice vinegar
30	30
31		-While the sauce is simmering, combine all of the below in a small bowl and mix well.
	29	+While the sauce is simmering, combine all of the below in a small bowl and mix well.
32	32
33	33	1 lb tiny bay scallops and their liquid, defrosted
34	34	1/2 lb shrimp, peeled, deveined, tailed (defrosted if using frozen)