CUT THE BREAD INTO 2-INCH CHUNKS AND SPREAD ON A RIMMED BAKING SHEET.
LEAVE OUT OVERNIGHT OR BAKE FOR ABOUT 30 MINUTES IN A 200ยบ OVEN. THE BREAD SHOULD BE HARD, STALE WITH NO SOFT SPOTS.
SPREAD THE BREAD ON YOUR COUNTERTOP AND USING A CAST IRON SKILLET CRUSH INTO BREADCRUMBS USING A ROCKING MOTION UNTIL YOU ACHIEVE THE CONSISTENCY YOU LIKE. I PREFER BREADCRUMBS WITH AN INCONSISTENT CONSISTENCY.
STORE IN A GLASS JAR. BREADCRUMBS WILL KEEP THAT WAY FOR A LONG TIME.
CUT THE FLORETS OFF OF THE CAULIFLOWER AND PLACE IN A STEAMER. STEAM FOR ABOUT 6 MINUTES UNTIL EASILY PIERCED WITH A SHARP KNIFE, BUT STILL A BIT UNDERCOOKED.
DRY SCALLOPS THOROUGHLY WITH PAPER TOWELS.
HEAT 2 TBSPS OF GRAPE SEED OR CANOLA OIL IN A FRYING PAN OVER HIGH HEAT. WHEN THE OIL IS VERY HOT, SEASON THE SCALLOPS WITH SALT AND PEPPER AND LAY CAREFULLY IN THE PAN. COOK FOR ABOUT 1 MINUTE WITHOUT MOVING AROUND IN THE PAN.
FLIP SCALLOPS OVER. ADD 2 TBSPS OF BUTTER AND 2 THYME SPRIGS. TURN OFF HEAT AND BASTE WITH BUTTER FOR 2 MINUTES. REMOVE SCALLOPS TO A WARM PLATTER. DISCARD THYME.
ADD 1 TBSP OF BUTTER TO THE PAN AND HEAT UNTIL THE BUTTER RUNS CLEAR AND STARTS TO BROWN. ADD THE BREADCRUMBS AND BROWN, TOSSING CONSTANTLY SO THEY BROWN BUT DO NOT BURN. TURN OFF THE HEAT.
FOLD IN COOKED CAULIFLOWER AND TURN TILL THOROUGHLY COATED WITH THE BREADCRUMBS.
ARRANGE ON THE PLATTER WITH THE SCALLOPS. GARNISH WITH CHOPPED CHIVES AND SERVE WITH LEMON WEDGES.
SERVES 2
