Pan Seared Scallops with Cauliflower and Balsamic Syrup
Elevate your dinner table with this exquisite recipe for Pan Seared Scallops with Cauliflower and Balsamic Syrup—a perfect harmony of flavors and textures! Succulent sea scallops are seared to golden perfection, served atop a velvety cauliflower puree infused with garlic, butter, and cream. A drizzle of tangy-sweet balsamic syrup, reduced with honey for a rich depth, ties everything together beautifully. Finished with a sprinkle of fresh chives, this elegant dish is as visually stunning as it is delicious. Perfect for date nights or special gatherings, this recipe comes together in just 40 minutes, making gourmet dining achievable at home.
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Recipe Information
Ingredients
- 12 pieces Sea scallops
- 500 grams Cauliflower florets
- 100 milliliters Heavy cream
- 30 grams Unsalted butter
- 2 tablespoons Olive oil
- 100 milliliters Balsamic vinegar
- 1 tablespoon Honey
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 piece Garlic clove
- 1 tablespoon Chives
Instructions
1. Start by making the balsamic syrup: In a small saucepan, combine the balsamic vinegar and honey. Bring to a gentle simmer over medium heat and reduce for 8-10 minutes, or until thickened to a syrupy consistency. Set aside to cool.
2. Prepare the cauliflower puree: In a medium pot, add the cauliflower florets and enough water to just cover them. Add a pinch of salt and bring to a boil. Cook for 8-10 minutes, or until the cauliflower is fork-tender. Drain and transfer to a blender or food processor.
3. Add the heavy cream, butter, and garlic clove to the blender with the cauliflower. Blend until smooth and creamy. Season to taste with salt and black pepper. Keep warm.
4. Pat the scallops dry with a paper towel and season both sides with a pinch of salt and black pepper.
5. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, place the scallops in the skillet, making sure not to overcrowd them. Sear for 2-3 minutes on one side until a golden crust forms, then flip and cook for another 1-2 minutes on the other side. Remove from heat.
6. To plate, spread a generous spoonful of cauliflower puree on each plate. Arrange the seared scallops on top. Drizzle with the balsamic syrup and garnish with finely chopped chives. Serve immediately.
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1245 mg | 54% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 10.6 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 700 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
