Best 3 Seared Scallops With Cauliflower Purée Recipes
Indulge in a culinary masterpiece of pan-seared scallops, a recipe that brings together the delicate sweetness of scallops with a symphony of flavors. Perfectly seared to a golden-brown crust, the scallops are tender and succulent, while a delectable cauliflower puree adds a velvety-smooth and nutty dimension. This dish is a harmonious blend of textures and tastes, a true delight for seafood enthusiasts.
The culinary journey doesn't end there. Discover variations of this classic dish, including a tantalizing recipe for seared scallops with a vibrant mango salsa, a refreshing burst of tropical flavors that complements the scallops' natural sweetness. For those seeking a touch of Asian inspiration, the seared scallops with ginger-scallion sauce offers a delightful fusion of Eastern flavors, balancing the delicate taste of scallops with a zesty and aromatic sauce.
For a hearty and satisfying meal, explore the recipe for seared scallops with cauliflower risotto, a dish that combines the tender scallops with a creamy risotto infused with the earthy flavors of cauliflower. And for those with a penchant for bold and spicy cuisine, the seared scallops with chili-lime butter promises an explosion of flavors, as the heat from the chili and the tanginess of lime invigorate the senses.
Each recipe in this article is carefully crafted to showcase the versatility of seared scallops, offering a range of flavor profiles and culinary experiences. Whether you prefer the simplicity of perfectly seared scallops or crave a symphony of flavors, these recipes will tantalize your taste buds and leave you craving more.
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!
Provided by Alicia
Categories Dinner
Time 20m
Number Of Ingredients 10
Steps:
- 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 1/2-2 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!
Nutrition Facts : ServingSize 4 scallops, Carbohydrate 5 g, Protein 9 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 24 mg, Sodium 273 mg, Fiber 1 g, Sugar 3 g, Calories 151 kcal, UnsaturatedFat 7 g
SEARED SCALLOPS WITH CAULIFLOWER PUREE
These Seared Scallops on Cauliflower Puree are a great 30-minute meal when you want to impress. The scallops are seared until they form a golden crust and served on a creamy cauliflower puree with a simple sauce and crispy bacon.
Provided by Every Last Bite
Categories Dairy Free Gluten Free Grain Free Keto Nut Free Paleo Specific Carbohydrate Diet Legal Whole30
Time 30m
Number Of Ingredients 12
Steps:
- Heat the ghee/butter in a large non stick skillet on medium high heat. Add in the garlic and cook for 10 seconds before adding in the cauliflower. Leave the cauliflower to cook for 8 minutes, stirring every few minutes until its golden in colour.
- While the cauliflower is cooking, in another skillet cook 4 strips bacon until crispy. Once the bacon is crisp, chop it into small pieces and set aside. Leave any bacon fat in the pan.
- Once the cauliflower is evenly golden in colour, pour in the almond milk, season with salt and leave to simmer for 10 minutes until all of the liquid has evaporated. Once all of the liquid has evaporated add the cauliflower to a blender and blend until completely smooth. Transfer the puree back to the pan to keep warm while you finish the scallops.
- Pat the scallops dry with a paper towel, season them on both sides with salt and pepper and place them in the skillet with the bacon fat. Leave them to cook on medium high heat for 2 minutes until a golden crust has formed and then flip and cook for another 2 minutes on the other side. Once the scallops are seared on both sides, transfer them to a plate.
- Add the ghee/butter to the pan and once it has melted, pour in the chicken stock and white wine vinegar. Increase the heat to high and leave to simmer for approximately 4 minutes until the sauce has begun to reduce and turns cloudy in colour and then stir in the parsley and pepper.
- Return the scallops to the pan, spoon the sauce overtop and let them rest for just 30 seconds in the pan to heat through. To serve, portion the cauliflower puree between 4 plates, top with the scallops and drizzle the sauce overtop, finally sprinkle the chopped bacon over each plate.
Nutrition Facts : Calories 235 kcal, Carbohydrate 10 g, Protein 17 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 57 mg, Sodium 936 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
SCALLOPS WITH CAULIFLOWER PUREE, PARSLEY, AND CAPERS
Broiling showcases the tender flesh and natural butteriness of sea scallops, which are a good low-cholesterol alternative to shrimp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Put cauliflower, shallot, stock, a pinch of salt, and 1 cup water into a medium saucepan. Bring to a boil; reduce heat, and simmer, stirring occasionally, until cauliflower is soft, 15 to 18 minutes. Working in batches, puree in a food processor, filling no more than 2/3 full each time. Season with salt and pepper. Cauliflower puree can be refrigerated up to 2 days; reheat over low heat until warm, stirring occasionally.
- Preheat oven to 375 degrees. Toss Jerusalem artichokes in a medium bowl with about 1 teaspoon oil and a pinch of salt, separating rounds with your fingers. Spread on a rimmed baking sheet, and bake until light golden brown and crisp, 10 to 20 minutes, checking often and transferring slices to a plate as they brown. Set plate above or near oven to keep warm.
- Stir together parsley, chives, and capers in a small bowl. Pour in remaining 2 tablespoons plus 2 teaspoons oil, and stir. Sprinkle with 1/2 teaspoon salt; season with pepper. Set relish aside.
- Preheat broiler, with rack 6 inches from heat. Lightly brush a rimmed baking sheet with oil. Add scallops, and turn to coat. Toss with about 1/4 teaspoon salt and a pinch of pepper. Squeeze lemon over scallops. Broil until scallops are just cooked through, about 3 minutes. Spoon 1/2 cup cauliflower puree onto each of 4 plates, and top with 3 scallops. Drizzle with relish, and sprinkle with salt. Top with Jerusalem artichoke chips; serve.
Nutrition Facts : Calories 253 g, Cholesterol 15 g, Fiber 7 g, Protein 13 g, SaturatedFat 2 g, Sodium 293 g
Tips:
- Choose high-quality scallops. Look for scallops that are plump and have a slightly sweet smell. Avoid scallops that are slimy or have a fishy odor.
- Sear the scallops properly. Scallops should be seared over high heat for a short period of time. This will help to create a crispy crust while keeping the inside of the scallops tender and juicy.
- Don't overcook the scallops. Scallops are very delicate and can easily be overcooked. Overcooked scallops will be tough and chewy.
- Use fresh cauliflower. Fresh cauliflower will have a bright white color and a slightly sweet taste. Avoid cauliflower that is brown or has a strong odor.
- Roast the cauliflower until it is tender. Roasting the cauliflower will help to bring out its natural sweetness. Roast the cauliflower until it is fork-tender but still has a little bit of texture.
- Make the cauliflower puree smooth. Use a food processor or blender to puree the cauliflower until it is smooth and creamy. You can add a little bit of milk or cream to help make the puree smoother.
- Season the cauliflower puree to taste. Add salt, pepper, and other spices to taste. You can also add a little bit of grated Parmesan cheese or truffle oil for extra flavor.
Conclusion:
Seared scallops with cauliflower puree is a delicious and elegant dish that is perfect for a special occasion. The scallops are perfectly seared and the cauliflower puree is smooth and creamy. This dish is sure to impress your guests.
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