Seared Scallops w/ Cauliflower Purée
Three colors of cauliflower, three silky purées, and some golden-seared scallops. Is three purées excessive? Probably. Did I have to make this dish anyway? Yes, yes I do. You don’t have to, unless you’re a little bit crazy like me.
Inspired by the vibrant colors of the cauliflower themselves, this is essentially a painting you can eat, with sweet, buttery scallops bringing it all back to dinner.
PREP TIME: 45 minutes
Ingredients (4 servings)
Cauliflower Purée (for each purée):
1 head of cauliflower (purple, yellow, and/or romanesco)
½ of a yellow onion, diced
½ cup of heavy cream
Generous pinch of kosher salt
3 tbsp good extra-virgin olive oil
2 tbsp butter
*If doing three purees, multiply by 3.
Scallops:
12 large dry-packet sea scallops (3 scallops per serving)
1-2 tbsp high smoke point oil
Garnish Options:
reserved cauliflower florets
olive oil drizzle
flaky salt & cracked pepper
Step 1: Cauliflower Purée
Dice the onion and finely chop the cauliflower.
Sautee the onion on medium-low heat until soften and semi-translucent. Add the cauliflower for a few minutes stirring frequently to avoid browning.
Add heavy cream and cover with a cartouche (a piece of parchment paper) which traps steam and slows evaporation. Cook for approximately 8 minutes or until very tender.
Transfer to a small blender and blend while drizzling in the olive oil and butter. If it is too thick you can add a bit more cream or milk to thin it. Go easy, you don’t want to end up with a loose soup! Blend for longer than you’d think if you want an extremely silky smooth consistency (about 5 minutes).
Step 2: Seared Scallops
Heat a stainless steel pan on medium high heat for a few minutes until water beads on the surface. Add a splash of neutral high smoke point oil to the pan.
Pat the scallops dry of any surface moisture.
Evenly space the scallops on the pan (do not crowd or they will steam). Press firmly to ensure good surface contact. Set a timer for 2 minutes, turn the heat down to medium/ medium low. Resist the temptation to touch this. Walk away if you have to, but for the love of god, do not move them while the first side is searing. This is the presentation side.
Flip and cook for about 30 seconds on the second side. This prevents overcooking your precious scallops.
Immediately remove the scallops from the pan.
Step 3: Plating
Warm the purée if necessary.
Pipe one color onto one side of the plate and swipe across with a spoon. Do the same for the next color and repeat.
Top with three scallops alongside the fried cauliflower florets.
Garnish with flaky salt, cracked pepper, a bit of olive oil if you want that extra glossy finish.
Enjoy!
