Scallops with Cauliflower Purée
Pan-seared scallops, served over a silky cauliflower puree and finished with crispy fried capers for texture.
Total time
25 min
Prep
10 min
Cook
15 min
Difficulty
hard
Cuisine
French
gluten-free
Ingredients
12large scallops, dried well
1 headcauliflower, cut into florets
100gbutter
150mlcream
2 tbspolive oil
3 tbspcapers, fried until crispy in oil
salt and white pepperto taste
microherbs or pea shootsto garnish
Instructions
1
Boil cauliflower 15 minutes. Drain well.
2
Blend with butter and cream until very smooth. Season.
3
Pat scallops completely dry.
4
Season.
5
Sear in very hot oil 1.5–2 minutes without moving.
6
Flip. Cook 30 seconds.
7
Smear purée on plates.
8
Top with scallops, crispy capers and herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
316
Protein
1.6g
Fat
34.9g
Carbs
2.2g
Fiber
0.5g
Sodium
331mg
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