Seared Scallops, Cauliflower Cream and Parmesan Crisp

Name: Seared Scallops, Cauliflower Cream and Parmesan Crisp
Prep time: 35 min
Total time: 35 min
Yield: 4
Cuisine: International
Ingredients: 16 oz scallops; 0.5 head cauliflower; 4 cups broth; 2 cloves garlic; 2 tbsp butter; 2 tbsp cream; 0.25 cup Parmesan cheese (grated); salt; pepper; 0.5 tbsp cooking oil

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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 👍

Preparation

35 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

8 oz

scallops

¼ head

cauliflower

2 cups

broth

1 cloves

garlic

1 tbsp

butter

1 tbsp

cream

⅛ 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.
Enjoy your meal!