Scallops and Cauliflower
Elevate your weeknight dinner with this stunning Scallops and Cauliflower recipe, a perfect harmony of rich flavors and luxurious textures. Tender, golden-seared scallops are served atop a velvety cauliflower puree, enhanced with the creaminess of butter and heavy cream, and finished with a hint of garlic. A vibrant garnish of roasted cauliflower florets adds a crispy contrast, while a squeeze of fresh lemon juice brings brightness to each bite. Quick and easy to prepare in just 45 minutes, this elegant dish is ideal for entertaining or treating yourself to a restaurant-quality meal at home. Perfectly balanced and visually beautiful, this recipe is gluten-free and sure to impress.
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Recipe Information
Ingredients
- 12 large scallops
- 1 medium head cauliflower
- 4 tablespoons butter
- 0.5 cups heavy cream
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 small lemon
- 2 cloves garlic
- 2 tablespoons parsley
Instructions
Prepare the cauliflower by cutting it into small florets. Reserve a handful of florets to roast for garnish and chop the rest for the puree.
In a medium pot, bring water to a boil and blanch the cauliflower florets for the puree. Cook for 5-7 minutes or until tender. Drain and set aside.
In the same pot, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add the blanched cauliflower to the pot, along with the heavy cream. Cook for another 3 minutes, stirring occasionally.
Transfer the cauliflower and cream mixture to a blender or food processor. Blend until smooth and creamy. Season with 1/2 teaspoon of salt and a pinch of black pepper. Keep warm.
Preheat your oven to 425°F (220°C). Toss the reserved cauliflower florets with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for 15 minutes or until golden and crispy.
Pat the scallops dry with a paper towel and season both sides with the remaining salt and black pepper.
Heat a large skillet over medium-high heat and add the remaining olive oil and 2 tablespoons of butter. Once the butter is melted and bubbling, add the scallops to the pan in a single layer.
Sear the scallops for 2-3 minutes on one side, then flip and cook for another 2 minutes. They should have a golden-brown crust and be opaque in the center.
Remove the scallops from the skillet and drizzle them with fresh lemon juice.
To plate, spread a generous layer of warm cauliflower puree on each plate. Arrange three scallops per plate on top of the puree.
Garnish with the roasted cauliflower florets and sprinkle with freshly chopped parsley.
Serve immediately and enjoy!
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1282 mg | 56% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 5.0 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1061 mg | 23% | |
*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.
