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Seared Scallops with Cauliflower Puree

Four perfectly seared scallops resting on a bed of creamy cauliflower puree, drizzled with sauce and garnished with chives.
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A recipe for perfectly seared scallops served over a smooth, rich cauliflower puree. This dish offers an elegant main course.

Ingredients

Scale
  • 1 lb large sea scallops, patted very dry
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 small head cauliflower, cut into florets
  • 1/2 cup chicken or vegetable broth
  • 1/4 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste

Instructions

  1. Prepare the Cauliflower Puree: Place cauliflower florets in a steamer basket over boiling water. Steam until very tender, about 15 minutes.
  2. Transfer the steamed cauliflower to a food processor. Add the broth, heavy cream, salt, and pepper. Process until completely smooth, adding more broth if needed to reach a thick, creamy consistency. Keep warm.
  3. Prepare the Scallops: Season the dry scallops lightly on both sides with salt and pepper.
  4. Heat a large, heavy-bottomed skillet (cast iron is best) over medium-high heat. Add the olive oil. When the oil shimmers, carefully place the scallops in the pan, ensuring they do not touch.
  5. Sear the scallops without moving them for 2 to 3 minutes until a deep golden-brown crust forms on the bottom.
  6. Flip the scallops. Immediately add the butter to the pan. As the butter melts and foams, tilt the pan and use a spoon to baste the scallops with the foaming butter for about 1 minute until they are opaque throughout but still tender.
  7. Remove the scallops from the pan. Stir the lemon juice into the remaining brown butter sauce in the skillet.
  8. To Plate: Spoon a generous amount of warm cauliflower puree onto each plate. Arrange the seared scallops on top of the puree. Drizzle the brown butter sauce over the scallops.

Notes

  • Drying the scallops thoroughly is essential for achieving a good sear. Use paper towels to remove all surface moisture.
  • Do not overcrowd the pan when searing; cook in batches if necessary.
  • For extra flavor in the puree, substitute half the broth with steamed cauliflower cooking water.

Nutrition

Find it online: https://spoonswirl.com/seared-scallops-with-cauliflower-puree/