Pan Seared Scallops Cauliflower (Printable version)

Delicate scallops paired with silky cauliflower purée and a rich brown butter drizzle.

# What You'll Need:

→ Scallops

01 - 16 large sea scallops, cleaned and patted dry
02 - 1 tbsp olive oil
03 - 1 tbsp unsalted butter
04 - Salt, to taste
05 - Freshly ground black pepper, to taste

→ Cauliflower Purée

06 - 1 medium head cauliflower, cut into florets
07 - 1 cup whole milk (or unsweetened plant-based milk for dairy-free)
08 - 2 tbsp unsalted butter
09 - Salt, to taste
10 - White pepper, to taste

→ Brown Butter & Garnish

11 - 2 tbsp unsalted butter
12 - 1 tbsp fresh chives, finely sliced
13 - 1 tbsp fresh parsley, chopped
14 - Zest of 1 lemon

# How to Prepare:

01 - Combine cauliflower florets and milk in a medium saucepan. Bring to a simmer, cover, and cook 10–12 minutes until cauliflower is tender. Drain, reserving some cooking liquid.
02 - Add butter to cauliflower and blend until smooth, adding reserved liquid as needed for consistency. Season with salt and white pepper. Keep warm.
03 - Pat scallops dry and season with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear scallops undisturbed 2 minutes per side until golden and opaque. In the last 30 seconds, add 1 tbsp butter and baste scallops. Remove from heat.
04 - Melt 2 tbsp butter in a small saucepan over medium heat, swirling until foaming and golden brown with nutty aroma. Remove from heat immediately to prevent burning.
05 - Spread cauliflower purée on plates, top with scallops, drizzle with brown butter, and garnish with chives, parsley, and lemon zest. Serve promptly.

# Expert advice:

01 -
  • It looks like you spent hours, but the whole thing comes together in under forty minutes.
  • The cauliflower purée is so silky and mild, it makes the scallops taste even sweeter.
  • Brown butter adds a nutty warmth that feels fancy without any fuss.
  • Its naturally gluten-free and feels light but completely satisfying.
02 -
  • Wet scallops will never sear properly, they just steam and turn rubbery, so always ask for dry-packed.
  • Dont move the scallops in the pan, patience is what gives you that golden crust.
  • Brown butter can go from perfect to burnt in seconds, so watch it closely and pull it early.
03 -
  • Use a cast iron or stainless steel pan for searing, nonstick wont get hot enough for a real crust.
  • If your scallops release liquid in the pan, your heat isnt high enough, crank it up next time.
  • Keep the purée warm in a covered pot over low heat, it thickens as it sits so loosen it with a splash of milk if needed.

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