Seared Scallops With Cauliflower Puree! Simple, Elegant Excellence!
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 6 large sea scallops
  • 12oz bag cauliflower florets
  • 4 tbsp. plain coconut yogurt I use coyo (or non-dairy yogurt of choice)
  • 3 to 4 tbsp. of almond milk or non-dairy milk of choice
  • 2 garlic cloves grated plus two more whole cloves smashed slightly
  • ¼ tsp. nutmeg
  • ½ tsp. of salt plus more to taste
  • Juice of one lemon
  • 1 to 2 tbsp. of olive oil plus 2 tsp. separated
  • 1 tbsp. of ghee
  • freshly ground black pepper
Instructions
  1. For the Cauliflower Puree:
  2. In a medium saucepan bring salted water to boil. Add the cauliflower florets to the boiling water and boil for 10 minutes until tender. Drain the cauliflower and put in the bowl of a high-speed blender or food processor.
  3. Add all the puree ingredients except the olive oil and puree on medium until smooth. Stop and taste and adjust salt as needed. With the motor running, slowly drizzle in the olive oil (1 to 2 tbsp.) until the puree is very smooth and velvety. Store in airtight container in the fridge if not using immediately.
  4. To keep warm while you prepare the scallops, place puree in heat proof bowl over a pot of a little gently simmering water (or a double boiler if you have one) without the bowl touching the water. Stir occasionally.
  5. For the Scallops:
  6. Remove the beards from the bottom of the scallops. The little muscle flap hanging off. Gently rinse with cool water and pat dry and place on paper towel lined plate. Salt and pepper the tops of the scallops.
  7. In a cast iron skillet heat the ghee and the remaining tsps. of olive oil, add the smashed garlic cloves, thyme and tarragon. Allow the pan to get very hot, the oil will start to ripple. Using tongs gently place the seasoned side of the scallops carefully down in the hot pan. Don't overcrowd and don't touch. Let them sear for 2 to 3 minutes depending on the size of the scallops. Salt the unseasoned side of the scallops as they sear. After you see about ¼ inch of sear on the scallops they are ready to flip, cook for the same amount of time you did on the first side.
  8. While the scallops are finishing, spoon the cauliflower puree onto a plate and gently spread across plate with the back of the spoon. When the scallops are done cooking remove from the pan directly onto the serving plate with puree. Lightly drizzle with white truffle oil and garnish with microgreens of choice.
  9. Best served day of.
  10. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2019/09/14/seared-scallops-with-cauliflower-puree-simple-elegant-excellence/