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Pan Seared Scallops with Cauliflower Puree

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Pan Seared Scallops with Cauliflower Puree

Courtesy of Zimmysnook
Servings

4-6

Prep Time

20 minutes

Cook Time

20 minutes

If you want to impress people without spending all night in the kitchen, this is the recipe for you. These scallops are seared until golden and juicy, then plated in their shells for a gorgeous presentation. You’ve got silky purple cauliflower purée underneath, crispy pancetta with sweet corn on top, and a drizzle of fresh basil–avocado oil that ties it all together. It’s rich, fresh, and super pretty on the plate. Trust me, everyone will think you spent hours on it, but it’s actually pretty simple. Perfect for a dinner party or even a special weeknight treat when you want to feel fancy.

Ingredients

    For the Cauliflower Purée

    • 1 medium head purple (or white) cauliflower, cut into florets
    • 2 tbsps unsalted butter (or olive oil)
    • 3–4 tbsps heavy cream, 5% (or light stock)
    • ½ tsp kosher salt
    • ½ tsp black pepper

    For the Basil–Avocado Oil

    • ½ cup fresh basil leaves
    • ½ cup avocado oil (light or refined)
    • Pinch of salt

    For the Scallops

    • 8–12 large sea scallops, shucked (reserve curved bottom shells for presentation)
    • Kosher salt and black pepper, for seasoning
    • Neutral oil, for searing

    For the Corn–Pancetta Topping

    • 2 oz (60g) pancetta, diced
    • ½ cup fresh corn kernels (from 1 medium ear)

    Garnish

    • Basil leaves or microgreens
    • Edible flowers (optional)
    • Lemon zest

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    • CopperBond 12.5” Skillet
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    • Provisions Stainless Steel 3QT Steamer Insert

    Directions

      Prepare the Basil–Avocado Oil

      1. Blanch basil leaves in boiling water for 5–10 seconds, then shock in ice water.
      2. In a blender, blend the basil with avocado oil and a pinch of salt until smooth and bright green.
      3. Strain if desired and set aside.

      Prepare the Cauliflower Purée

      1. Steam cauliflower florets until tender, 8–10 minutes.
      2. Blend in a food processor with butter, cream, salt, and pepper until silky. Keep warm.

      Cook the Corn–Pancetta Topping

      1. In an 8" skillet over medium heat, cook the pancetta until beginning to crisp.
      2. Add corn and sauté 2–3 minutes until just tender and lightly caramelized.
      3. Drain excess fat on a paper towel and set aside.

      Sear the Scallops

      1. Pat scallops very dry and season with salt and pepper, just before searing.
      2. Heat a large skillet with a thin layer of neutral oil over high heat until just smoking.
      3. Sear in batches to avoid overcrowding. Sear the scallops 1½–2 minutes (without moving them) per side until golden brown with a slightly translucent center.

      Assemble in half Shells

      1. Arrange shells on a tray of uncooked black rice or coarse sea salt to keep them steady.
      2. Spoon a layer of cauliflower purée into each half shell.
      3. Place a seared scallop on top.
      4. Drizzle with basil–avocado oil.
      5. Add corn–pancetta topping.
      6. Garnish with basil or microgreens, lemon zest, and edible flowers if using.