Seared Scallops, Cauliflower Cream and Parmesan Crisp

Seared Scallops, Cauliflower Cream and Parmesan Crisp

Based on 0 ratings
J

Jordan Calinoff

Community member

"There was a great sale on giant U-10 diver scallops at Whole Foods last week. I went a bit cheffy with a fancy scallop dish. Scallops, like a lot of high priced seafood, can be a bit intimidating to cook, but it’s a lot simpler and more straightforward than you’d expect. The key is to be patient in letting the pan heat up…really wait a full 5 mins. And put on a timer when they go in the pan because an extra min or two is the difference between sublime and rubbery."

Difficulty

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

Ingredients

Servings2
8 oz
scallops
¼ head
cauliflower
2 cups
broth
1 cloves
garlic
1 tbsp
butter
1 tbsp
cream
cup
Parmesan cheese (grated)
salt
pepper
¼ 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.

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!