Scallops with cauliflower purée
Instructions
Cauliflower purée
Brown butter
Seared scallops
For serving
Tips
To make the cauliflower purée’s flavour even more intense, you can cook the cauliflower directly in the cream instead of water. After cooking, add parsley, salt, and pepper, then blend as instructed in the recipe.
Tips
When picking the right scallops for this recipe, make sure they are white and shiny without any discolouration or browning. Also, be sure to check the smell before preparing or eating them. If they have a strong fishy smell with a slimy texture, it is a clear indicator that they have gone bad.
Tips
Pay attention during cooking and make sure that the scallops are neither undercooked nor overcooked. If they are too mushy, they have not cooked long enough; if they are too firm and chewy, they have cooked too long. We aim for about 1½ minutes on each side but depending on their size, they may need a little longer. They should be seared golden-brown on both sides with an opaque centre.
Questions about scallops with cauliflower purée
Experience the delights of an exquisite seafood delicacy with our recipe for scallops with cauliflower purée served with brown butter and toasted rye bread. Below, you can read more about the dish!
Ingredients
Cauliflower purée
|
Cauliflower in small florets
|
400 g |
|---|---|
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Double cream
|
2 tbsp |
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Finely chopped flat-leaf parsley
|
2 tbsp |
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Coarse salt
|
¼ tsp |
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Freshly ground pepper
|
Brown butter
|
Butter
|
50 g |
|---|---|
|
Soy sauce
|
2 tbsp |
Seared scallops
|
Butter
|
25 g |
|---|---|
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Big scallops (approx. 200 g)
|
8 |
|
Coarse salt
|
¼ tsp |
|
Freshly ground pepper
|
Garnish
|
Flat-leaf parsley
|
|---|
For serving
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Toasted rye bread
|
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Seared scallops with brown butter
Seared scallops are an exquisite delicacy brought to you by the sea. The popular seafood option combines sweet, buttery, and nutty flavours that always hits the mark. Their juicy texture and perfectly caramelised golden-brown crust make these seafood gems so addictive. Because of their subtle flavour, they pair well with about any dish. We serve our seared scallops with a silky and creamy cauliflower purée and a special brown butter sauce made with butter and soy sauce. It is incredibly simple to make at home, and you are guaranteed to impress your guests.
For more delicious seafood recipes, take a look at this classic French moules marinière served with garlic bread, this simple fish soup with salmon, cod, and shrimp, or our creamy chowder soup with prawns.
Enjoy a nutty and complex butter flavour
Brown butter is melted butter with nutty and bold flavours brought forth by gently cooking it on the stove until it has a golden-brown hue. It is a relatively simple task, but it produces the most impressive and flavourful results. Once the butter is done, 2 tablespoons of soy sauce are stirred into the melted butter to give it an umami flavour with a hint of sweetness to complement the seared scallops. Take in the fantastic smell akin to toasted nuts and caramel drizzled on top of creamy purée and delicate seafood delights.
Serve scallops with cauliflower purée
A smooth and creamy cauliflower purée with a silky finish has a wonderful affinity to tender scallops and makes for an elegant addition to a weeknight meal or a fancy starter. The sweet and nutty flavour of the cauliflower with slightly bitter undertones works well with the sweetness of the seafood. The best consistency and flavour for this purée are created with double cream and well-picked aromatics to give it a fresh taste with a subtle peppery hint. The ingredients are combined and blended into a smooth and soft perfection that will make your mouth water.
Impress with a luxurious starter
Seared scallops with cauliflower purée are a popular starter at many upscale and expensive restaurants. But there is no need to go out to enjoy this delicacy; we have made fine dining simple with our easy scallop recipe. The shellfish is actually a mollusc that comes from the inside of a bivalve shell that lives in saltwater, giving it a delicate taste with a briny essence and a texture that is almost velvety but firm and cooks up sweet and tender with a beautifully caramelised crust. It is one of the most extraordinary experiences you will ever have. Succulent and delicious – there is no other way to describe it.
Add your own touch
Jazz it up with grilled scallops marinated with lemon and herbs. It is a quick and easy meal yet so satisfying with fresh and juicy flavours. Prepare a marinade with olive oil, freshly squeezed lemon juice, herbs, garlic, salt, and pepper. Set the marinade aside, grill the scallops for about 1-2 minutes on each side until they are firm and opaque, and then toss them with the marinade to coat them evenly. For a final flourish, sprinkle with chopped parsley and serve with lemon wedges.
