Seared Scallops, Cauliflower Cream and Parmesan Crisp
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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.
Enjoy your meal!