Delectable Seared Scallops with Cauliflower Puree

I used to think scallops were strictly a restaurant-only food. Every time I tried cooking them at home, they turned out rubbery and bland. That’s because I was making a common rookie mistake—crowding the pan and not getting it hot enough first.

Turns out, cooking perfect scallops is actually pretty simple when you know what you’re doing. Paired with a smooth cauliflower puree, this combination has become my go-to dinner party dish. Trust me, once you get the hang of the right technique, you’ll wonder why you ever saved scallops for special occasions at fancy restaurants.

What Kind of Scallops Should I Use?

For this recipe, you’ll want to look for large sea scallops (sometimes called “diver scallops”) rather than the smaller bay scallops. Fresh scallops should be slightly translucent with a creamy white or light pink color, and they should smell sweet and clean like the ocean – if they have a strong fishy smell, that’s a red flag. When shopping, try to avoid “wet” scallops that have been treated with phosphates, as these won’t sear as well and often have a slightly soapy taste. Instead, look for “dry” or “chemical-free” scallops, which might cost a bit more but will give you that beautiful golden crust when seared. Just make sure to pat them completely dry with paper towels before cooking, and don’t forget to remove that tough side muscle if it’s still attached.

Options for Substitutions

This recipe can be adjusted with several substitutions, though some ingredients are key to getting the best results:

• Scallops: For the best results, stick with sea scallops – they’re the star of the show. If you absolutely can’t find them, thick-cut sea bass or halibut can work, but cooking times will need to be adjusted.
• Cauliflower: You can swap cauliflower with parsnips or celery root for the puree. Just keep in mind that cooking times might vary – cook until the vegetables are very tender.
• Almond milk: Regular milk, coconut milk, or heavy cream all work well here. If using heavy cream, use less and thin it with a bit of water or broth.
• Bacon: Pancetta makes a good substitute, or you can leave it out for a lighter dish. If omitting, add an extra tablespoon of butter when searing the scallops.
• White wine vinegar: Lemon juice or champagne vinegar can step in here – use the same amount to keep that nice acidic touch.
• Fresh parsley: Fresh chives or dill work nicely too. If using dried herbs, cut the amount to 1 teaspoon.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking scallops is not properly drying them – pat them thoroughly with paper towels before searing, as excess moisture will prevent that golden-brown crust from forming. Another common error is overcrowding the pan, which causes the scallops to steam instead of sear – work in batches if needed and make sure there’s at least an inch of space between each scallop. For the cauliflower puree, avoid adding too much liquid at once; start with less almond milk and gradually add more until you reach your desired consistency, as it’s much easier to thin out a thick puree than to fix one that’s too runny. Temperature control is crucial – your pan should be smoking hot before adding the scallops, and they only need about 2-3 minutes per side to achieve the perfect doneness while keeping the center tender and slightly translucent.

What to Serve With Seared Scallops?

Since this dish already comes with a creamy cauliflower puree, you’ll want to add some fresh, bright elements to round out your meal. A simple arugula salad dressed with lemon juice and olive oil makes a perfect light side that won’t overpower the delicate scallops. For some extra green on your plate, try roasted asparagus or sautéed green beans with a touch of garlic – they’re quick to prepare while your scallops are resting. If you’re serving this for a special occasion, start the meal with a glass of crisp white wine and some crusty bread to soak up all that wonderful sauce from the plate.

Storage Instructions

Keep Fresh: For the best taste and texture, scallops are really best enjoyed right after cooking. If you have leftovers, keep the scallops and cauliflower puree in separate airtight containers in the fridge for up to 2 days. The cauliflower puree on its own will stay good for up to 4 days.

Make Ahead: You can prep the cauliflower puree up to 2 days in advance – just keep it in the fridge in an airtight container. When you’re ready to serve, warm it up gently on the stove or microwave while you cook your fresh scallops. This makes dinner prep super quick!

Warm Up: To warm up leftover cauliflower puree, heat it slowly in a pan over low heat, adding a splash of almond milk if needed to reach your desired consistency. For the scallops, it’s best to eat them right away, but if you need to reheat them, do it gently in a pan over low heat just until warmed through to avoid making them tough.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 70-80 g
• Fat: 60-70 g
• Carbohydrates: 30-35 g

Ingredients

• 4 cups cauliflower, chopped into about 1/4-inch pieces
• 2 tablespoons butter or ghee
• 2 cups almond milk
• 2 cloves garlic, crushed
• 1/2 teaspoon salt
• 4 bacon strips
• 1 pound large scallops, with muscle removed
• 1 tablespoon butter or ghee
• 1/3 cup chicken broth
• 1/2 tablespoon white wine vinegar
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped

Step 1: Prepare the Cauliflower

Heat ghee or butter in a large non-stick skillet over medium-high heat.

Add the garlic and cook for 10 seconds until fragrant, then add the cauliflower.

Allow the cauliflower to cook for about 8 minutes, stirring every few minutes until it turns golden in color.

Step 2: Cook and Prepare the Bacon

While the cauliflower is cooking, use another skillet to cook 4 strips of bacon until they are crispy.

Once crisp, chop the bacon into small pieces and set aside.

Leave the bacon fat in the pan for later use.

Step 3: Make the Cauliflower Purée

When the cauliflower is evenly golden, pour in the almond milk, season with salt, and let it simmer for about 10 minutes until all the liquid has evaporated.

Transfer the cauliflower to a blender and blend until completely smooth.

Move the purée back to the skillet to keep it warm while you prepare the scallops.

Step 4: Sear the Scallops

Pat the scallops dry with a paper towel.

Season them on both sides with salt and pepper.

Place the scallops in the skillet with the reserved bacon fat and cook on medium-high heat for 2 minutes on each side, forming a golden crust.

Transfer the seared scallops to a plate and set aside.

Step 5: Make the Sauce

Add some more ghee or butter to the pan and let it melt.

Pour in the chicken stock and white wine vinegar, increasing the heat to high.

Allow the mixture to simmer for about 4 minutes until it reduces and turns cloudy.

Stir in the chopped parsley and pepper for added flavor.

Step 6: Combine and Serve

Return the scallops to the pan and spoon the sauce over them.

Let the scallops rest for 30 seconds in the pan to heat through.

For serving, divide the cauliflower purée among 4 plates and top each with the scallops.

Drizzle the sauce over the top and sprinkle the chopped bacon on each plate for a delicious finish.