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 👍

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
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.

  • Enjoy your meal!

    Seared Scallops, Cauliflower Cream and Parmesan Crisp

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