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Pan-Seared Scallops with Cauliflower Puree

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Pan-Seared Scallops with Cauliflower Puree is a luxurious yet simple dish that transforms your dining experience. Featuring succulent scallops perfectly seared to golden perfection, paired with a creamy cauliflower puree, this recipe is ideal for impressing guests or enjoying a special night at home. The delightful combination of flavors and textures makes every bite an indulgence worth savoring.

Ingredients

Scale
  • 1 lb fresh sea scallops (dry-packed)
  • 1 medium head of cauliflower (about 2 cups florets)
  • 3 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 2 cloves fresh garlic, minced
  • Salt, to taste
  • Freshly cracked pepper, to taste
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Cauliflower Puree: Chop the cauliflower into florets and boil in salted water until tender, about 10-12 minutes. Drain well.
  2. Blend It Smooth: Transfer the cooked cauliflower to a blender. Add butter, salt, and pepper; blend until creamy. Add water if needed for consistency.
  3. Sear the Scallops: Heat olive oil in a non-stick skillet over medium-high heat. Pat scallops dry and add to the skillet without overcrowding.
  4. Flip & Season: Cook each side for 2-3 minutes until golden brown, seasoning with salt and pepper while cooking.
  5. Plate It Up: Spoon cauliflower puree onto plates and top with seared scallops.
  6. Garnish & Serve: Sprinkle with chopped parsley and serve warm.

Nutrition

Keywords: For an upscale twist, drizzle the dish with lemon juice or truffle oil. Substitute cauliflower with sweet potatoes or parsnips for variety. Ensure scallops are at room temperature before cooking for even searing.

Find it online: https://nrecipes.com/delightful-pan-seared-scallops-with-cauliflower-puree/