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Seared scallops on cauliflower puree with asparagus.
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5 from 9 votes

Scallops with Cauliflower Puree

These beautiful seared scallops rest on top of a creamy roasted garlic cauliflower puree and are the perfect dinner for date night...even if you're the hot date!
Prep Time5 minutes
Cook Time25 minutes
Total Time20 minutes
Course: Dinner
Cuisine: American, Seafood
Diet: Gluten Free, Low Lactose, Low Salt
Servings: 4 people
Calories: 151kcal
Author: Alicia

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

  • 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

Serving: 4scallops | Calories: 151kcal | Carbohydrates: 5g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 273mg | Potassium: 206mg | Fiber: 1g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg