Pan Seared Scallops Cauliflower (Printable)

Golden scallops on creamy cauliflower purée with brown butter and fresh herb garnish for a flavorful dish.

# Ingredient List:

→ Scallops

01 - 16 large sea scallops, cleaned and patted dry
02 - 1 tablespoon olive oil
03 - 1 tablespoon unsalted butter
04 - Salt and freshly ground black pepper, to taste

→ Cauliflower Purée

05 - 1 medium head cauliflower, cut into florets
06 - 1 cup whole milk or unsweetened plant-based milk
07 - 2 tablespoons unsalted butter
08 - Salt and white pepper, to taste

→ Brown Butter & Garnish

09 - 2 tablespoons unsalted butter
10 - 1 tablespoon fresh chives, finely sliced
11 - 1 tablespoon fresh parsley, chopped
12 - Zest of 1 lemon

# How to Make:

01 - Place cauliflower florets and milk in a medium saucepan. Bring to a simmer, cover, and cook for 10 to 12 minutes until tender. Drain, reserving some cooking liquid.
02 - Add butter to the cooked cauliflower, then purée until smooth using a blender or food processor. Add reserved cooking liquid as needed for a silky consistency. Season with salt and white pepper. Keep warm.
03 - Pat scallops dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. When hot, add scallops and sear undisturbed for 2 minutes per side until golden brown and just opaque in the center. In the last 30 seconds, add 1 tablespoon butter to the pan and baste the scallops. Remove from heat.
04 - Melt 2 tablespoons butter in a small saucepan over medium heat. Swirl until foaming and golden brown with a nutty aroma, then immediately remove from heat to avoid burning.
05 - Spread cauliflower purée on plates, top with seared scallops, drizzle with brown butter, and garnish with chives, parsley, and lemon zest. Serve immediately.

# Expert Tips:

01 -
  • It looks like something youd order at a restaurant but comes together in under an hour on a weeknight.
  • The cauliflower purée is so smooth and mild it lets the sweet, briny scallops take center stage without competing.
  • Brown butter adds a warm, nutty finish that ties everything together with almost no effort.
02 -
  • Wet scallops will steam instead of sear, so pat them bone dry and let them sit on a towel for a minute before cooking.
  • Dont move the scallops once they hit the pan, that crust only forms if you leave them untouched for the full 2 minutes.
  • Brown butter can go from nutty to burnt in seconds, so watch it closely and pull it off the heat as soon as it smells right.
03 -
  • Let the scallops come to room temperature for 10 minutes before cooking so they sear evenly without a cold center.
  • Use a stainless steel or cast iron skillet for the best crust, nonstick does not get hot enough to caramelize properly.
  • Taste the purée before plating, it should be just salty enough to support the scallops without overpowering their sweetness.

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