• 3 tablespoons extra-virgin olive oil, plus extra for garnish   
• ½ pound yukon gold potatoes, peeled   
• 1 small onion, minced   
• 2 cups vegetable broth   
• 1 large head cauliflower, cut into 1-inch flowerets   
• 2 cups water   
• 1 bay leaf   
• Salt
• Freshly ground black pepper
• 1 large butternut squash
• ¾ cup dry white wine    
• 12 sea scallops, tough muscle removed from each side if attached

In a large saucepan, heat 1 tablespoon of the oil over medium heat. Add potato and onion; cook, stirring occasionally for 5 minutes. Add broth, bring to a simmer and cook until potatoes begin to fall apart, 20 to 25 minutes.

Meanwhile, in a second large saucepan, combine water, 1 tablespoon of the remaining oil and bay leaf. Bring to a boil, add cauliflower and cook for 5 minutes. Remove from heat.

Transfer cauliflower and its cooking liquid to potato mixture. Bring to a simmer and cook for 10 minutes. Remove the bay leaf. Transfer mixture to a blender and purée until smooth. Return soup to saucepan, season to taste with salt and pepper and cover to keep warm.

While soup is cooking, heat oven to 350°. Halve squash and scoop out pulp. Using a melon baller, scoop 36 squash balls. Arrange balls in a single layer in a baking dish. Drizzle with remaining tablespoon oil and season with salt and pepper. Cover with a sheet of dampened wax paper or parchment paper and bake for 10 minutes. Add wine, return to oven and bake for 12 minutes more. Remove from oven and set aside.

Increase oven temperature to 450°. Arrange scallops in a single layer on an oiled baking sheet. Season with pepper and bake for 5 minutes. Heat soup, divide among bowls, garnish with squash balls and scallops, drizzle with oil and serve.