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Four pan seared scallops with golden crust plated over smooth cauliflower puree with lemon-butter sauce and parsley

Pan Seared Scallops with Cauliflower Puree

Crisp-seared sea scallops over a smooth, buttery cauliflower puree, finished with a lemon-butter pan sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Cauliflower Puree
  • 800 g cauliflower, cut into florets about 1 medium head
  • 3 tbsp unsalted butter divided, cold
  • 3 tbsp heavy cream warmed
  • 1 garlic clove peeled and smashed
  • 1 tsp fine sea salt plus more to taste
  • 1/4 tsp white pepper
Scallops and Pan Sauce
  • 16 large dry-pack sea scallops side muscle removed, patted very dry
  • 2 tbsp avocado oil or grapeseed oil high smoke point
  • 2 tbsp unsalted butter
  • 2 tbsp fresh lemon juice about 1 lemon
  • 1/2 tsp fine sea salt for seasoning scallops
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp fresh flat-leaf parsley finely chopped, to finish

Method
 

Make the Cauliflower Puree
  1. Place cauliflower florets and smashed garlic in a medium saucepan. Cover with cold water, add a generous pinch of salt, and bring to a boil over high heat.
  2. Reduce heat to medium and cook for 12 to 15 minutes until the cauliflower is completely tender and a fork slides through with no resistance.
  3. Drain thoroughly in a colander and return the florets to the hot saucepan for 1 minute over low heat to steam off excess moisture.
  4. Transfer the cauliflower to a blender. Add 2 tablespoons of the cold butter and the warm cream. Blend on high for 60 to 90 seconds until completely smooth.
  5. Add the remaining 1 tablespoon of butter, season with salt and white pepper, and blend briefly to combine. Taste and adjust salt. Keep warm on low heat, stirring occasionally.
Sear the Scallops
  1. Pat the scallops dry with paper towels on both sides. Place them on a wire rack and leave uncovered at room temperature for 10 minutes while the puree cooks.
  2. Season the top flat side of each scallop with sea salt and black pepper just before cooking.
  3. Heat a 12-inch stainless steel or cast iron skillet over high heat for 2 to 3 minutes until a drop of water evaporates on contact.
  4. Add the oil and swirl to coat. When the oil begins to shimmer and just starts to smoke, add the scallops seasoned-side down in a single layer, pressing each one gently for 2 seconds to ensure full contact.
  5. Cook without moving for 90 seconds to 2 minutes until a deep golden-brown crust forms on the bottom. Season the top side with salt and pepper, then flip each scallop.
  6. Cook for another 60 to 90 seconds until the second side is golden and the scallop feels firm but slightly springy when pressed. Transfer to a plate and do not stack.
  7. Reduce heat to medium-low. Add the 2 tablespoons of butter to the same pan and swirl until melted and lightly foaming. Add the lemon juice and stir to deglaze, scraping up any browned bits, about 30 seconds.
Plate and Serve
  1. Spoon a generous pool of cauliflower puree onto the center of each warm plate.
  2. Arrange 4 scallops on top of the puree, crust-side up, spaced so the sear is visible.
  3. Drizzle the lemon-butter pan sauce over the scallops and puree, then finish with chopped fresh parsley. Serve immediately.

Notes

If your scallops are on the smaller side (under 30 g each), reduce sear time to 60 to 75 seconds per side to avoid overcooking the center. A good dry-pack scallop should smell clean and faintly briny - not fishy.