Seared Scallops With Cauliflower Puree! Simple, Elegant Excellence!

Simple, elegante’ dinner. Seared scallops are such an easy seafood to prepare and has a wow factor without all the work! Literally takes under 5 minutes to sear these succulent beauties. They make a perfect dinner party main or a weekday dinner when you are feeling fancy and don’t feel like slaving away in the kitchen. The cauliflower puree is the perfect base to the expertly seared scallops, drizzled with a touch of white truffle oil and garnished with micro greens!

I think sometimes we forget about scallops when we are in the seafood section. They are low calorie, subtly sweet and when prepared properly, absolutely delicious! Plus, they are a breeze to cook. They also look fancier than they are, sure to impress your guests with your mad scallop game! I like to serve them over a puree to add some depth to the dish. I used a dairy free cauliflower puree that is so silky smooth, your guests will ask “what is that velvet” . Such a nice mouth feel and full of flavor, perfect to spoon up with your scallops. To sear these, I used my cast iron skillet. If you don’t have one, you should definitely get one, they are great for so many things. However, you can use any skillet. I heated ghee with some olive oil for flavor, smashed a few garlic cloves to throw in along with thyme and a few tarragon leaves for more flavor.

See how hot, the oil ripples…hot, hot, hot!

I make the cauliflower puree first, really simple as well. High-speed blender or food processor will do the trick. After the puree is done you can keep them warm by placing them in a heat proof bowl over gently simmering water, bottom of the bowl not touching the water. Thanks Bobby Flay for that tip, although he was talking about mashed potatoes, but same principle applies.

While your pan is heating up, pull the “beards” off the scallops, the little muscle hanging off the bottom of the scallop. Pat dry with paper towels and season with salt and pepper. Then just place your scallops in the hot pan and don’t touch them, and don’t overcrowd them. You can touch them when it’s time to flip, about 2 to 4 minutes. There will be about ¼ inch of sear up the sides when ready to flip. Cook for the same amount of time on the other side and you have fancy seafood in under 10 minutes!

Just spoon a nice dollop of that luscious velvety puree on your plate and top with the seared scallops, drizzle lightly, I stress lightly, with truffle oil and garnish with microgreens.

Bon Appetit! Restaurant quality dish in the comfort of your own home…and cheaper! Fancy pants dinner for your guests or just you!

Happy Weekending!

Diane

Seared Scallops With Cauliflower Puree! Simple, Elegant Excellence!

 

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Prep time

20 mins

Cook time

6 mins

Total time

26 mins

 

Author: Diane

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!

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