Scallops with cauliflower purée

Scallops with cauliflower purée

45 min
Seared scallops with cauliflower purée are an exciting starter that will impress your guests in both tastes and look. The velvety cauliflower purée is elegant and delicious, making it a wonderful accompaniment to the small seafood delicacy. A drizzle of brown butter flavoured with soy sauce ties the rich flavours together and creates the crowning touch for this elegant masterpiece. With our seared scallop recipe, you will have this delicious dish down in no time.


Cauliflower purée
  • Cook cauliflower for approx. 10 minutes.
  • Drain the water and add cream, parsley, salt, and pepper to the cauliflowers.
  • Blend the mixture to a purée with an immersion blender. Season to taste.
Brown butter
  • Melt butter in a small pan over medium heat for 3-4 minutes.
  • Turn down to low heat and let it slowly turn golden brown for about 12-14 minutes or until it smells nutty and toffee-like without burning.
  • Carefully scrape the bottom of the pan with a wooden spatula every so often so that the dry material does not stick to the pan.
  • When the butter is almost done, keep an eye on it to prevent it from burning.
  • Remove the pan from the heat and stir the soy into the melted butter.
Seared scallops
  • Melt butter in a pan until golden.
  • Dry the scallops well and sprinkle them with salt and pepper.
  • Sear them for approx. 1½ minutes on each side.
For serving
  • Distribute the cauliflower purée onto 4 plates. Place 2 scallops on each plate and pour the brown butter over them. Garnish with parsley and serve with toasted rye bread.

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.


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.


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!

What are scallops like to eat?
Scallops are shellfish with an edible muscle and have a similar taste to lobster and crab but with a much firmer texture that is still springy and juicy. They are somewhat sweet with a delicate briny saltwater essence. When prepared properly, they turn tender and buttery with a sweet and nutty flavour though the flavour profile can range from delicate to strong depending on how they are prepared. 
What to serve with scallops?
Serve the pan-seared scallops with cauliflower purée, brown butter, and a sprinkling of fresh parsley with toasted rye bread on the side. It makes for a delightful starter with sweet and buttery flavours. The brown butter functions as a light sauce and ties the whole dish together with rich, nutty aromas.
How to cook scallops?
The best way to cook scallops is in a preheated pan over high heat. First, let the butter melt until it is golden. Next, pat the scallops dry with a paper towel and sprinkle them with salt and pepper to season. Finally, drop them into the pan and sear them on both sides for about 1½ minutes – remember to leave enough space between each scallop. They should make a sizzling noise when placed in the pan.
How do you know when a scallop is cooked?
When the scallop is seared golden brown with a caramelised crust and slightly translucent sides, it is done cooking. It should feel firm to the touch but still be somewhat soft, almost jelly-like. When it comes to how long to cook scallops, the general rule of thumb is 1½-2 minutes on each side. Depending on their size, it may even require up to 3 minutes on each side.
Can scallops be frozen?
Fresh scallops can keep well in the freezer for up to 2 months. To prep them for the freezer, briefly rinse under cold water and pat them dry with a paper towel. Place them in a freezer bag or spread them out in an airtight container, so they do not stick together before transferring them to the coldest part of the freezer. When you are ready to use them, place them in the fridge and let them thaw overnight.
How to make a cauliflower purée?
Cook cauliflower florets for about 10 minutes. Make sure they are cooked all the way through until they are quite soft, so they blend nicely into a velvety purée. Then drain the water and add cream, parsley, salt, and pepper to the florets. Blend the mixture to a smooth and silky purée using an immersion blender. Taste the purée to see if the flavour needs any adjusting.


Cauliflower purée
Cauliflower in small florets
400 g
Double cream
2 tbsp
Finely chopped flat-leaf parsley
2 tbsp
Coarse salt
¼ tsp
Freshly ground pepper
Brown butter
50 g
Soy sauce
2 tbsp
Seared scallops
25 g
Big scallops (approx. 200 g)
Coarse salt
¼ tsp
Freshly ground pepper
Flat-leaf parsley
For serving
Toasted rye bread

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.