This Scallops with Cauliflower Puree recipe is a full meal that's a perfect romantic dinner for two. Pan-seared scallops are placed on top of a creamy cauliflower puree with roasted garlic. Paired with roasted asparagus, you have a delicious and easy 30 minute dinner.
I know it sounds fancy and complicated, but this whole dinner can come together in under 30 minutes. How is this possible?! With the perfect pan-seared scallops. Scallops only take about 5 minutes to cook total.
I taught myself how to make sea scallops in my early 20's and it was the best thing I could have learned along with how to cook clams. If cooked properly, they will be buttery smooth in the center. They're the perfect thing to make when you're looking for a quick dinner, but I think many are afraid to cook them because they can go wrong pretty easily.
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A Date Night Dinner Idea
Have a romantic dinner at home with this scallops with cauliflower puree recipe!
- I make cooking scallops foolproof. Just follow the directions for buying and cooking them.
- This is a full dinner that would be perfect for Valentine's Day or date night.
- This recipe can be made dairy free and is automatically gluten free.
- Scallops are a great food for brain health, rich in Omega-3's. What's more sexy than a healthy brain?
Ingredients
Because this recipe has limited ingredients overall, quality is important for the best flavor.
- Sea Scallops - Sea scallops are large compared to bay scallops, which are much smaller. Purchase "dry scallops", which have not been treated with sodium tripolyphosphate. Scallops are sometimes treated with this in order to make them look larger, but they are bloated with water and it's difficult to achieve a proper sear. They should be a cream color or slightly pink, and not grey or very white. If there's a pale, milky liquid around the scallops at the fishmonger, they're probably "wet scallops". You can find dry scallops at Whole Foods and Costco, just to name a few. While they might be a little more expensive, you definitely get what you pay for. This is essential to that perfect, brown crust.
- Cauliflower - To make this easy, I used cauliflower florets purchased from my grocery store. If you decide to cut a whole cauliflower, just remove the inner core.
- Olive oil, ghee, or butter - I have used all three for this recipe and they have all been delicious. Earth balance pressed oils will also work for a dairy free option as well. Ghee has a higher heat point, which makes it better than regular butter for searing scallops. I often like to mix olive oil and butter to prevent the butter from burning at higher heat.
- Milk - Typically I use 2% for the cauliflower puree, but you can use whatever milk you prefer.
- Parsley and Garlic - These add extra flavor and garnish to the dish.
How to Make Cauliflower Puree
- Start with preheating the oven to 400 degrees and mixing the cauliflower florets and garlic with olive oil. Place them spread out on a baking sheet and roast for about 20 minutes, till nicely browned.
- While scallops are cooking, blend the cauliflower with warm milk and salt till smooth. A tamper can help to push the mixture down into the blade, getting it completely smooth.
- Taste and adjust any seasonings, adding salt and black pepper.
- Spoon onto a plate and top with seared scallop.
How to Cook Scallops
- Pat the scallops dry and place them on a plate, uncovered, until ready to use.
- Prepare a large skillet, which can be cast iron or I like to use carbon steel, with olive oil, ghee or the combination of butter and oil. Heat over medium high, then add the dry scallops to the pan. Sprinkle a bit of pepper on top. I typically find them salty enough as is, but add salt as needed. Sear for 1 ½ to 2 minutes, not touching or moving the scallop. This will form a nice, brown crust.
- Flip and cook another 1 ½ to 2 minutes, until the top of the scallop is firm with a nice bounce when touched. Remove from the pan and place on a plate till ready to serve.
Cooking Tips
- Choosing "dry scallops" will make cooking these so much easier.
- Use a good pan. My favorite is the MadeIn carbon steel or nonstick.
- Don't touch them! Fiddling with the scallops and moving them around the pan will not allow them to sear properly.
- While I have used a combination of butter and olive oil in the past, I find I get the best sear and flavor with ghee. But use what works best for your diet!
- Do not overcook. When you get that rubbery texture it means you have overcooked the scallops.
What to Serve with Pan-Seared Scallops
The cauliflower puree pairs perfectly with these creamy scallops, but I also love to add roasted asparagus. This can be placed on a separate sheet pan for about 10-15 minutes in the oven at 400 degrees F, along with the cauliflower. Just drizzle with olive oil, salt and pepper.
Here are some other good options:
- Pear Arugula Salad
- Salad with Creamy Basil Dressing
- Green Beans
- Roasted or Mashed Potatoes (instead of cauliflower)
Storage and Reheating
I recommend to make scallops fresh and not plan to store any leftovers. They can get rubbery when reheated and are best the day of cooking.
For the cauliflower puree, those leftovers store well and can be kept in an air-tight container in the refrigerator up to 3-4 days.
Pan-Seared Seafood Recipes
For more recipes like these seared scallops with cauliflower puree, check out these posts.
If you make this, tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And if you love the recipe, please leave a review below! Follow along on my Pinterest for more great recipes.
Scallops with Cauliflower Puree
Ingredients
Seared Scallops
- 1-½ pounds dry, jumbo sea scallops
- 1 tablespoon butter or pressed oil*
- 1 tablespoon olive oil
- pepper
- parsley for garnish
Cauliflower Puree
- 1¾ pound large cauliflower head, cut into florets or bagged florets (24oz)
- 1 tablespoon olive oil
- 2 large garlic cloves, skins removed
- 1 cup milk of choice, warmed
- kosher salt and pepper
Instructions
- Prepare the scallops by patting with a paper towel and placing on a plate, uncovered, in the fridge till ready to use. This allows them to get really dry while you prep the cauliflower.
- Preheat oven to 400 degrees F. Place cauliflower florets and garlic cloves in a single layer on a sheet pan, tossing with olive oil, salt and pepper. Roast for 20 minutes or until golden brown.
- Meanwhile heat olive oil and butter (or ghee) in a large skillet or cast iron pan on medium high heat. Get the pan hot (but not smoking) so you'll get a nice sear right away. Space the scallops out so they sear and don't steam, even if it means cooking in batches. Sprinkle the scallops with pepper but hold off on the salt to taste - I personally don't season mine as I find them naturally salty.
- Add the scallops and don't touch them for 1 ½-2 minutes. Check one to see if a nice brown crust has formed. If so, turn and leave them for about 60-90 seconds more. Remove scallops from pan and set aside.
- Meanwhile, toss the roasted cauliflower and garlic into a food processor or blender. Add warm milk and blend, using a tamper to press down and get it nice and smooth. Taste and add salt and pepper as needed.
- Spoon the cauliflower puree onto a plate and place scallops on top. Garnish with parsley. See the recipe notes for an extra sauce idea!
Notes
- Using dry scallops is important. Check the color to make sure they are creamy, slightly pink or beige. They should not be grey or stark white.
- Ghee can be substituted for the olive oil/butter combo because it works well at high heat without burning.
- For an extra flavorful garlic sauce to drizzle on top, use the same pan the scallops were cooked in and add 1 tablespoon butter, olive oil, or ghee and 2 cloves of minced garlic, stirring over medium heat till softened and fragrant. Stir in ¼ cup of vegetable or chicken broth and bring to a rolling boil, stirring frequently 2-3 minutes to prevent the garlic from burning. Add a splash of heavy cream, if desired, and spoon on top of the scallops.
- Pair with roasted asparagus for a full meal.
Nutrition
This post was originally published February 16, 2018 and has been updated January 2022 to contain new pictures, instructions for making the cauliflower puree, and cooking tips.
Maria says
If I was surprised to find any recipe that combined the two divergent ingredients I had on hand, I was totally amazed to find this delicious recipe. The easy-to-make cauliflower purée serves as a scrumptious bed for the seared scallops, with the textural contrast proving a delightful bonus.
I am certain to make this recipe’s components again and again, either duplicating this recipe or separately. Many thanks for the terrific hint related to scallop preparation. Drying and chilling made for the most perfectly seared scallops I’ve ever made!
(It was a breeze to half the recipe for two).
Graham says
Added Jalapeño to the chive sauce on the scallops for a good kick
Alicia says
Great addition!
Brandy says
I love this recipe the scallops are so easy to make, the chive oil so good. This is a very clean but elegant meal, that doesnt take very long to make. This can be done on a weeknight
Mandy says
I use this dressing for all of my salads now! So yummy!
Alicia says
I love that! It's such a delicious and easy one. Thanks for sharing, Mandy!