Seared Scallops & Brown Butter Cauliflower Purée: A Gourmet Delight

Seared Scallops & Brown Butter Cauliflower Purée.

Yields: 2 servings Prep time: 20 minutes Cook time: 25 minutes

Ingredients:

• For the Cauliflower Purée:

  • 1 head of cauliflower, cut into florets

  • 4 tablespoons unsalted butter

  • 1/4 cup heavy cream

  • Salt and white pepper to taste

• For the Seared Scallops:

  • 6 large sea scallops, patted dry

  • 1 tablespoon olive oil

  • 2 tablespoons unsalted butter

  • Salt and black pepper to taste

• Garnish:

  • Fresh microgreens (such as pea shoots or radish sprouts)1
    

Instructions:

1. Prepare the Cauliflower: Steam the cauliflower florets until tender, about 15-20 minutes.

   
   

2. Make the Brown Butter: While the cauliflower steams, melt the butter in a small saucepan over medium heat. Continue cooking until the butter foams, then turns golden brown and emits a nutty aroma. Be careful not to burn it. Remove from heat and set aside.

   
   

3. Purée the Cauliflower: Drain the cauliflower and transfer it to a food processor or blender. Add the heavy cream and a pinch of salt and white pepper. Blend until smooth and creamy. Stir in half of the brown butter. Keep warm.

   
   

4. Sear the Scallops: Pat the scallops dry with paper towels. Season them with salt and black pepper. Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, add the scallops. Sear for 2-3 minutes per side, or until golden brown and cooked through.

   
   

5. Plate the Dish: Spoon the cauliflower purée onto two plates. Top with the seared scallops. Drizzle the remaining brown butter over the scallops. Garnish with fresh microgreens. Serve immediately.
   

Chef's Notes:

• For an extra touch of flavor, add a squeeze of lemon juice to the cauliflower purée.

• Make sure to pat the scallops dry before searing them. This will help them develop a nice crust.

• Don't overcrowd the pan when searing the scallops. This will lower the temperature and prevent them from browning properly.

• If you don't have microgreens, you can use chopped fresh herbs, such as chives or parsley, for garnish.