Seared Scallops & Brown Butter Cauliflower Purée: A Gourmet Delight
- Vincent Rossi
- Feb 19
- 2 min read

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