Sally's Recipe Of The Week: Seared Scallops With Cauliflower Puree

Sauteed Scallops with Cauliflower Puree
Serves 2-4

I love scallops but I have to admit I often use the frozen ones that come in a bag at the grocery store. Even when you buy them "fresh" in the seafood department, they were previously frozen. I'm the same with shrimp. If you don't like scallops make the puree as a side dish, it's delicious! This is a few ingredient dish and it pairs well with a bright green vegetable.

Note: This makes enough pure to serve 4 so just make more scallops if you are feeding more people or save the leftovers for another day.

So here is what you will need: 


I head cauliflowerscallops - thaw out enough to feed up to 4 people plus one tester!
4 TBS unsalted butter
1/2 to 3/4 cups warm whole milk or half and half
1 TBS olive oil
zest and juice of 1/2 lime (whole lime if serving 4)
Kosher salt and pepper


Trim cauliflower and cut into small florets.


Place the florets into a boiling pot of salted water. Turn down the heat and let simmer until fork tender but not mushy. About 5-7 minutes.


Drain the cauliflower very well. Let sit for a bit and cool off some.


In a food processor add cauliflower, butter, milk and few pinches of salt and a few grinds of pepper.  I used my mini processor so I did it in batches.


Process until smooth and creamy. Make sure you taste it and season more if needed.


Zest your lime!


Make sure the scallops are completely thaw and at room temperature. Pat them dry and season both sides with salt and pepper.


Heat oil in a pan and sear scallops about 2 minutes one side and 1 to 2 minutes the other side. When you first put them in the pan, don't crowd them and don't move them. If you try to flip the scallops and they won't move, don't force them, they are not ready.  I always make one extra scallop as my tester. I like my scallops medium rare, cook them too much and they are rubbery.


Scallops should have a nice crust on them. Remove from pan and set aside. 


To plate, place cauliflower puree on plate, top with scallops, a sprinkle of lime zest and a squeeze of lime. Pair with a bright green vegetable.  Let's Eat!

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