Pan-Seared Scallops with Cauliflower Puree
Seared scallops are a classic dish for a reason: they're quick to cook, easy to find, and totally delicious. In this recipe, we pair them with a smooth and creamy cauliflower puree for a simple but elegant dish that's perfect for a weeknight dinner or a special occasion.
The origins of this recipe can be traced back to the early 1900s, when scallops were a common ingredient in coastal New England cooking. At the time, scallops were often dredged in flour and fried, but in the 1930s, a chef named Jean-Louis Palladin introduced a new technique to the United States: searing. Palladin's method involved searing the scallops in a hot pan with a little bit of oil, which resulted in a perfectly cooked scallop with a golden-brown crust. This technique quickly became popular, and today, seared scallops are a staple of American cuisine.
Pan-Seared Scallops with Cauliflower Puree Pan-Seared Scallops with Cauliflower Puree Pan-Seared Scallops with Cauliflower Puree Pan-Seared Scallops with Cauliflower Puree
Prep time: 15 | Cook time: 20 | Serves: 2
Ingredients
  • 1 pound sea scallops
  • 1 tablespoon olive oil
  • 1/2 head of cauliflower, cut into florets
  • 1/2 cup chicken broth
  • 2 tablespoons heavy cream (optional, omit for vegan)
  • Salt and pepper to taste
Instructions
  1. Heat the olive oil in a large skillet over medium heat.
  2. Season the scallops with salt and pepper.
  3. Add the scallops to the skillet and cook for 2-3 minutes per side, or until golden brown and cooked through.
  4. While the scallops are cooking, steam the cauliflower florets until tender.
  5. Puree the cauliflower in a food processor or blender until smooth.
  6. Stir in the chicken broth and cream, if desired.
  7. Season to taste with salt and pepper.
  8. Serve the scallops on top of the cauliflower puree.
Why It Works
  • Searing the scallops in a hot pan creates a Maillard reaction, which is what gives the scallops their golden-brown crust and their delicious flavor.
  • The cauliflower puree provides a smooth and creamy base for the scallops, and it also helps to balance out the richness of the scallops.
  • The chicken broth and cream add extra flavor and richness to the puree, but they can be omitted if you prefer a vegan dish.