Fauxtatoes (even the Prep Chef can do this!):

1 head of cauliflower
3 T butter 
1/3 to 1/2 C plain greek yogurt
2 T chopped chives, plus more for garnish
   (or 1/4 tsp truffle salt instead of salt below)
salt
1/8 tsp white pepper

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.

Seafood:

Simmer all in a large saute/fry pan:

1/4 C extra virgin olive oil
3 T butter
1-2 T dried shallots (as desired)
1/4 C lemon juice, or more - can use a combination of juice and vinegar here
1/4 tsp salt (if using the next ingredient, omit this)
1/2 tsp fish bouillon (optional - use if you do not have much liquid from the seafood) + 1/4 C water
1/2 tsp pasilla chili powder (or more)
1/8 tsp each:  cayenne pepper, white pepper, fresh-ground black pepper
2 T orange muscat champagne vinegar (Trader Joe's) (or White Balsamic Vinegar)
2 T rice vinegar

While the sauce is simmering, combine all of the below in a small bowl and mix well.  

1 lb tiny bay scallops and their liquid, defrosted
1/2 lb shrimp, peeled, deveined, tailed (defrosted if using frozen)
1/2 lb lump cooked crab meat (CostCo)

or

2 lobster tails, chopped into bite-sized pieces
1/2 lb large scallops, halved or quartered, and their liquid, defrosted
2 T capers
 

Parmigiano Reggiano cheese, shredded, for garnish

Add the seafood and its liquid and capers to the sauce mixture and simmer it over low to medium heat until the seafood is nearly done, slightly opaque but still tender.  Remove the seafood from the saute pan and keep warm, periodically pouring off the liquid back into the saute pan.  Bring the sauce to an active simmer and reduce this until quite thick, 10-15 minutes or more, depending on how much liquid you got from the seafood.  Then add the seafood back into the pan, stirring constantly until the seafood is hot.  Note that the sauce will thin back out again as the cooking seafood releases juices.

Spoon the seafood over the fauxtatoes with a generous helping of the broth.  Top with chopped chives and optionally shredded parm-reg cheese.  Enjoy!