Seared Scallops, Cauliflower Cream and Parmesan Crisp

Too few ratings

Jordan Calinoff

Community Member

Difficulty

Medium 👍
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
16 oz scallops
½ head cauliflower
4 cups broth
2 cloves garlic
2 tbsp butter
2 tbsp cream
¼ cup Parmesan cheese (grated)
salt
pepper
½ tbsp cooking oil
  • Step 1/5

    Boil the cauliflower in the broth until fork tender, about 10-12 mins

  • Step 2/5

    Sautée garlic in butter under low heat at the same time. Keep an eye on it cause you don’t want it to brown much at all.

  • Step 3/5

    Add ¼ cup of the broth and all other cauliflower cream ingredients to a blender and purée. Add more broth if it’s too thick and then save the leftover for something else. You want it really creamy.

  • Step 4/5

    Pat scallops dry and season with salt and pepper and let pan get hot for 5 mins on high. Add oil and wait until it shimmers. Sear scallops in batches of 4 or 5 and cook for 1.5-2 mins per side.

  • Step 5/5

    Plate cauliflower cream then put scallops on top. Finish with chopped parsley or another herb and a parmesan frico, made by putting grated parm in a pan until in browns and hardens. Sprinkle some paprika or sumac for color.

    Plate cauliflower cream then put scallops on top. Finish with chopped parsley or another herb and a parmesan frico, made by putting grated parm in a pan until in browns and hardens. Sprinkle some paprika or sumac for color.