Prepare the scallops;

• strip the rosemary leaves from the sprigs, leaving the top 3 inches intact.
• Finely mince 1 tablespoon of the rosemary
• Thread the scallops on the skewer, three per person
• Sprinkle with the seasonings and chopped rosemary, set aside.

Cauliflower Mash;

• Cut the cauliflower into large chunks, discarding the leaves and the hard outer core.
• Place in a steamer, and steam until soft, around 10 minutes.
• Using a blender or food processor, blend along with the butter until smooth, ad a little more butter if needed.
• Season to taste, keep warm.

Roasted Asparagus;

• Preheat the oven to 450F
• Place the asparagus in a roasting pan, brush with the ghee and sprinkle with seasoning
• Roast until tender, turning once or twice, about 10 minutes.

Beurre Blanc;

• In a small saucepan, sauté the shallots in one cube of butter until softened, but not browned.
• Add the wine and popcorn vodka, allow to reduce down to a syrupy consistency.
• Begin adding the butter, whisking constantly, one cube at a time, keeping the heat medium low.
• The sauce should be emulsified immediately and hold up as you whisk in the butter.
• Finish with the lemon juice and season to taste, keep warm
• Optional, strain out the shallots if you want a very smooth sauce

Cook the Scallops;

• Heat a large flat skillet over high heat, add a knob of ghee and immediately add the scallop skewers.
• Cook, turning once or twice, until caramelized yet still soft and creamy inside, around 8 minutes total.
• Plate the mash, layer the asparagus and scallop skewer, drizzle with the beurre blanc.