SEARED SEA SCALLOPS AND CAULIFLOWER PURéE
Scallops are easy to cook, once you know how. This recipe with a cauliflower purée is light and flavourful. This is a recipe from Robin's repertoire. I take no credit! This recipe is simple, looks stunning and it's delicious. A great way to impress dinner guests.
Provided by Ashley Tinker
Categories Main Dish
Number Of Ingredients 7
Steps:
- Heat the oven to 375°F and place the bacon on a tray lined with baking parchment.
- Bake for about 15 minutes until very crispy. If your bacon is quite fatty, you may need to drain the fat halfway through. Reserve on kitchen paper towel.
- Place the cauliflower into a saucepan with enough milk to just cover it.
- Bring the milk to a boil and simmer on a low heat for about 10 minutes or until the cauliflower is soft. Leave to cool.
- Purée the mixture until smooth. Sieve for extra smoothness.
- Place back into the saucepan to reheat.
- Season liberally with salt and pepper to taste.
- Pat the scallops dry with kitchen paper. This is the key to allow them to become crispy.
- Place a frying pan on medium-high heat and add a generous tablespoon of butter.
- Allow the butter to melt and the pan to get hot.
- Fry the scallops for 1-2 minutes on each side depending on the size. The scallops above are quite large so they were 2 minutes each side. You may need to do this in batches depending on the size of your frying pan.
- Season the scallops with salt and pepper while in the pan.
- Squeeze the bacon in the paper towel into create little bits.
- Chop the parsley.
- Dish out the reheated cauliflower purée to just cover the bottom of your plate. Next, place the scallops on the plate with the garnish. It helps if you have an extra pair of hands to assist with this step.
- Drizzle with good quality olive oil and serve with crisp white wine.
PAN-FRIED SCALLOPS WITH CAULIFLOWER PURéE, CAPERS AND LEMON
This recipe works well with any seafood you like: squid, scallops, prawns or white-fleshed fish. You can also use carrot, parsnip or a potato purée instead of the cauliflower.
Provided by Neil Perry
Categories Main-course
Time 45m
Yield SERVES 4
Number Of Ingredients 13
Steps:
- 1. For the purée, remove any leaves from the cauliflower and discard. Chop cauliflower into small pieces. 2. Heat the olive oil and the butter in a medium saucepan until the butter foams, then add the onion, garlic and a little sea salt. Stir over low heat until onion is soft but not coloured, about 10 minutes. 3. Add cauliflower pieces and chicken stock and simmer gently for about 10 minutes, or until the cauliflower is tender and most of the liquid has been absorbed (be careful not to catch the cauliflower on the base of the pan). 4. Drain any excess liquid, then transfer mixture to a food processor. Process until very smooth. Then, with the motor still operating, very slowly add the lemon juice and oil in a thin stream until combined. This will lighten the purée. Season with sea salt and pepper and return to the saucepan. Keep warm on a very low heat while preparing the scallops. 5. Pat scallops dry with paper towel. Season with salt and pepper. Heat butter in a large frying pan on a high heat. When the butter starts to foam, stir constantly until the colour turns light brown. Add the scallops and pan fry for 1 or 2 minutes on each side or until golden, but not cooked all the way through. Add capers and remove from the heat. 6. Divide the purée between four plates. Place three scallops on each, then drizzle with the burnt butter and caper sauce. Finish with lemon zest, a little sea salt and a good grind of pepper. Serve immediately.
SEARED SCALLOPS WITH CAULIFLOWER PUREE WITH WALNUT BUTTER
Easy Fine Dining! These Seared Scallops with Cauliflower Puree are perfect for a Valentine's dinner or a romantic date night at home. It looks sensational but really is so simple to make, plus it is naturally gluten free, low carb and Keto friendly. You can serve it as a main course or an appetizer, plus the cauliflower puree can be made in advance! Treat someone you love this Valentine's Day with a restaurant style seared scallop dinner!
Provided by Claire | Sprinkle and Sprouts
Categories Appetizer Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Place the cauliflower and the vegetable stock in a sauce pan then bring to a simmer and cook for 8-12 minutes until the cauliflower is soft.
- Drain the cauliflower well, reserving the cooking liquid.
- Puree the cauliflower using either a handheld immersion blender, food processor or blender. Adding in a little cooking liquid until you have a constancy that you like.
- Season to taste and either divide it up between two covered plates or set aside until needed. (see note 2)
- First ensure the scallops are dry by patting them with paper towel to remove any moisture. Then leave them to sit on a sheet of paper towel.
- Place a heavy non-stick fry pan over a medium high heat and add the oil. Let the oil get smoking hot.
- Season the scallops lightly with salt. Then carefully and quickly add the scallops to the fry pan. Do them individually starting at 12 o'clock and working around the outside of the pan.
- Cook the scallops for 90 seconds on one side.
- Turn the heat off under the pan and add the butter and walnuts to the fry pan.
- Use tongs to gently turn each scallop over into the sizzling butter, again starting at 12 o'clock and working around in the same order you added the scallops. (see note 3)
- Once the butter has stopped sizzling, add 3 scallops to each plate and spoon over the walnut butter.
- Garnish with pomegranate arils and chopped oregano/parsley.
- Serve immediately.
Nutrition Facts : Calories 422 kcal, Carbohydrate 15 g, Protein 10 g, Fat 37 g, SaturatedFat 16 g, Cholesterol 72 mg, Sodium 1836 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
SEARED SCALLOPS WITH CHORIZO & CAULIFLOWER PUREE RECIPE - (4.3/5)
Provided by shethinksshecancook
Number Of Ingredients 13
Steps:
- Begin the puree by melting the butter in a small sauce pan. Add the onion and shallot, sauté for a few minutes. Next add the apple and cauliflower and sweat off for a further 5 minutes until slightly softened. Add the chicken stock, cover, and simmer on low for 15-20 minutes, or until cooked through. In the mean time make the chorizo dust by adding the finely chopped sausage to a hot non-stick fry pan. When the fat has started to render off, turn the heat down and let them sizzle away until darkened and crispy. Drain on absorbent paper towel and cool, before transferring to a food processor (or pestle and mortar) and pulsing until resembling fine crumbs. When the cauliflower is tender, allow to cool before transferring pot's contents into the jug of a blender. Cover, and puree on high, then low for 1-2 minutes, until smooth. With the motor still running, add the hazelnut meal then drizzle in the oil and the cream. Return to the pot, check seasoning, and reheat. In a non-stick fry pan, heat a little butter until sizzling. Imagine the pan is a clock face and each scallop is a number. Starting at '12' place one scallop, before following with '1', '2', etc. By the time you've worked your way around, the first scallop will be ready to turn, then each one after that. It sounds like a really weird method but if you just throw them all in the pan in any old order, it's easy to forget which one hit the heat first and they can very easily over cook. The scallops take roughly 45 seconds each side and should be served with the centre still opaque. Spread a little puree onto each plate, then top with the scallops. Sprinkle over the chorizo dust, garnish with the micro sage and serve.
SEARED SCALLOPS WITH CAULIFLOWER PUREE
This recipe is from Cooking Light magazine and I am posting it so that I can keep it in one of my cookbooks rather than lose the recipe after I've torn it out of the magazine! This is soooo fantastic! Easy to make if you are in a hurry and fancy enough to serve to company.
Provided by DebS 2
Categories Cauliflower
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Bring first 4 ingredients to a boil in a saucepan; cover, reduce heat, and simmer 6 minutes or until potato is tender. Remove from heat. Let stand, uncovered, 10 minutes.
- Heat a large skillet over high heat. Add oil, swirl to coat. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and black pepper. Add scallops to pan; cook 3 minutes on each side.
- Pour cauliflower mixture in a blender. Add 1/2 t salt, butter and cayenne. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth.
- Serve scallops over puree.
Nutrition Facts : Calories 275.7, Fat 16.7, SaturatedFat 6.3, Cholesterol 37.3, Sodium 1117.4, Carbohydrate 21, Fiber 4, Sugar 2.8, Protein 12.2
PAN-FRIED SCALLOPS WITH CAULIFLOWER VANILLA PURéE
Vanilla pairs beautifully with the creamy mellow flavour of cauliflower and the sweetness of caramelised scallops
Provided by Maria Elia
Categories Dinner, Starter
Time 40m
Number Of Ingredients 10
Steps:
- Put the cauliflower, milk, vanilla pod and its seeds into a small saucepan with a pinch of salt. Cover and simmer for 10 mins until the cauliflower is tender. Drain the cauliflower, reserving the milk and discarding the vanilla pod. Whizz the cauliflower until smooth in a food processor, adding a knob of butter, seasoning and enough reserved milk to make a nice, smooth consistency. This can be made up to a day ahead, then reheated in a pan or microwave.
- Heat oven to 200C/180C fan/gas 6. Cover a baking tray with a sheet of baking paper, lay the pancetta on top and cook for 8-10 mins until crisp. Drain on kitchen paper, drizzle with maple syrup and set aside until serving. 3 Fry the porcini in half the olive oil in a hot pan for about 4 mins until starting to brown. Keep warm.
- Heat the remaining oil and butter in a frying pan and season the scallops. Fry the scallops for 1-1½ mins on each side over a high heat until caramelised. To assemble, spoon the purée onto plates, top with porcini, scallops and pancetta, then sprinkle with chives.
Nutrition Facts : Calories 354 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.12 milligram of sodium
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
PAN SEARED SCALLOPS WITH CAULIFLOWER AND BALSAMIC SYRUP
This recipe is from the Auberge du Soleil Spa, Napa Valley, CA. A fabulous light dish, the combinations of flavors and textures, sweet and salty, creamy and crunchy are fantastic! (The cooking time includes the balsamic reduction)
Provided by CCinSC
Categories Cauliflower
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Reduce balsamic vinegar over low heat until it is the consistency of syrup, about 1/4 cup.
- Keep warm.
- Cook cauliflower florets for about one minute in boiling salted water, then put on ice to stop the cooking and retain color.
- Reserve one cup of the florets.
- Put the other cup into a saucepan, cover it with 1/4 cup of cream and cook for about 8 minutes.
- Puree in a blender or push through a fine sieve and keep warm.
- Put 1 tablespoon of olive oil in a small sauté pan, and when heated add the scallops that have been seasoned with salt and pepper.
- Cook over moderately high heat, high enough to get a nice caramelized sear, on each side for 1-3 minutes, until cooked through.
- In another small sauté pan, brown 1 1/2 tablespoons butter slightly, then add the cup of florets that were not pureed.
- Cook for one minute or two browning the cauliflower slightly.
- Add the toasted, slivered almonds, then the capers, golden raisins and chopped parsley.
- Season with salt and pepper.
- In the center of a plate, put half the cauliflower puree.
- Arrange the cauliflower-caper-raisin mixture on top of the puree as a bed for the scallops.
- Top with half the scallops, then drizzle the plate with the reduced balsamic vinegar.
- Repeat with second plate.
Nutrition Facts : Calories 399.7, Fat 28.5, SaturatedFat 12.6, Cholesterol 63.3, Sodium 508, Carbohydrate 28.3, Fiber 3.7, Sugar 18.1, Protein 8.8
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
SEARED SCALLOPS WITH TRUFFLED POTATO CELERY ROOT PUREE
Steps:
- Melt the unsalted butter in a medium (10-inch) saute pan or Dutch oven over medium-low heat. Add the leeks and saute for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the potatoes, celery root, heavy cream, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat to very low, cover the pan, and simmer gently for 25 to 30 minutes, stirring occasionally, until the vegetables are tender. Be careful?don't let the vegetables scorch on the bottom of the pan!
- In two batches, pour the leek and potato mixture into the bowl of a food processor fitted with the steel blade and pulse until coarsely pureed. Return the puree to the saute pan, stir in the truffle butter, taste for seasonings, and keep warm over very low heat. If the puree gets too thick, add a little more heavy cream.
- If it hasn't already been removed, peel off the tough strip of muscle on the side of each scallop. Pat the scallops dry with paper towels and season them generously on both sides with salt and pepper. Heat a large (12-inch) saute pan over medium-high heat. Add the grapeseed oil and, when the oil is almost smoking hot, add the scallops in a single layer. Cook undisturbed for about 3 minutes, until golden brown on the bottoms. Don't crowd the scallops or they'll steam rather than sear. Using a small metal spatula, turn the scallops and cook for 2 to 3 minutes more, until just cooked through.
- Spoon the warm puree onto 3 dinner plates. Place the scallops on the puree, drizzle with the basil oil, and sprinkle with the chives. Serve warm.
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- Bring first 4 ingredients to a boil in a saucepan; cover, reduce heat, and simmer 6 minutes or until potato is tender.
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- Bring a medium saucepan of salted water to a boil. Add the cauliflower and boil over high heat until just tender, 3 to 4 minutes. Drain, shaking off the excess water.
- In a large skillet, heat the oil until shimmering. Season the scallops with salt and pepper; add to the skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes. Turn the scallops. Add the butter, cauliflower, almonds, capers and raisins and cook undisturbed until the scallops are white throughout and the cauliflower is lightly browned in spots, about 1 minute longer. Add the balsamic vinegar and stir gently to coat. Transfer to plates, garnish with the parsley and serve.
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- To make the cauliflower puree, bring a pot of salted water to the boil. Add cauliflower florets and boil for 10-12 minutes. Drain and add back to the pot.
- To a pan over medium high heat add olive oil. Let the oil warm and add onions. Cook onions for a few minutes stirring them every so often. Once onions are translucent add the garlic and continue to cook for a few minutes more. Remove from heat and add them to the pot of cooked cauliflower florets.
- To the pot with the cauliflower, onions and garlic add cream, vegetable stock, salt and pepper. Using an immersion blender, blend until you get a nice creamy consistency. Mix in nutmeg and set aside.
- To make the dill oil add the chopped dill and grapeseed oil to a high powered blender. Blend on high until smooth.
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- In a large saucepan, melt butter over medium-high heat. Add onion and garlic and cook, stirring often, until softened and translucent, about 5 minutes; lower heat as necessary to prevent browning.
- Add cauliflower, cream and/or stock, and thyme. Cover, bring to a simmer, and cook, adjusting heat to maintain simmer, until cauliflower is tender, about 20 minutes. Uncover and continue to simmer for another 3 or 4 minutes to thicken the liquid. Discard thyme sprig.
- Using a blender or immersion blender, blend cauliflower and liquid to form a very smooth purée. Season to your taste with salt, white pepper, drops of lemon juice and a little cayenne. You can adjust purée consistency as needed: Thicken by cooking down further while stirring often over low heat or thin by whisking in liquid, such as stock, cream, or water. Serve warm.
- Heat 1/4 inch of the oil in a medium deep sided saucepan over medium-high heat. Add the capers and the remaining 1/2 teaspoon thyme and cook until the capers are golden and crisp, about 2 minutes. Add the lemon zest, cook for just a few seconds, and then, using a slotted spoon, transfer the capers, thyme, and zest to a paper-towel-lined plate.
SEARED SCALLOPS WITH CAULIFLOWER PUREE RECIPE | MYRECIPES
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4.5/5 (49)Calories 232 per serving
- Bring first 4 ingredients to a boil in a saucepan; cover, reduce heat, and simmer 6 minutes or until potato is tender. Remove from heat. Let stand, uncovered, 10 minutes.
- Heat a large skillet over high heat. Add oil; swirl to coat. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and black pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Remove scallops from pan.
- Pour cauliflower mixture in a blender. Add 1/2 teaspoon salt, butter, and red pepper. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth. Serve puree with scallops.
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- To make the scallops: Heat a teaspoon of the oil in a non-stick frying pan. Quickly season the scallops with some salt, then sear scallops for about 1 minute on each side until golden brown and nicely caramelised. They should still be slightly under cooked in the middle. You may need to do this in batches depending on the size of your pan.
- Heat black pudding in the frying pan and serve with scallops, apple sticks and cauliflower purée.
- To make the cauliflower purée: Trim the cauliflower into small florets, discarding the leaves and tough stalk. Melt the butter in a pan with a lid and stir in the curry powder.
- Add the florets and cook for 3 minutes until just beginning to soften, stirring regularly. Add milk and cream, cover and simmer for another 8 minutes or until the cauliflower is completely soft and the milk mixture is slightly reduced.
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