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7008 Seared Scallops with Cauliflower Puree

7008 Seared Scallops with Cauliflower Puree

7008 Seared Scallops with Cauliflower Puree


Serves 4 as a first course


12 large fresh “dry” scallops

4 Tbs. clarified butter, divided

1 small onion, peeled and thinly sliced (about 1 cup)

1 garlic clove, peeled and thinly sliced

1 medium cauliflower, leaves and core removed, sliced into ½-in. thick slabs (about 6 cups)

1 cup low-sodium chicken stock

1 cup heavy cream

1 Tbs. Spicy Seafood seasoning (7008)

¼ cup chopped toasted pistachios

¼ cup chopped Italian parsley for garnish (optional)


  1. Remove small side muscle from scallops and place scallops on a paper towel lined plate.  Cover with another paper towel and place dish in fridge.

  2. Heat 2 Tbs. clarified butter in a large pot over medium heat.  Add onion and garlic and cook 3-5 minutes, or until softened but still pale.  Add cauliflower, chicken stock, and cream and bring mixture up to a simmer.  Cover pot, reduce heat to medium-low, and cook for 7-9 minutes, or until cauliflower is tender.  Remove cauliflower from pot with a slotted spoon and transfer to a blender or a food processor.  Return pot back to heat and raise heat to medium.  Continue to cook for 8-10 minutes or until liquid is reduced to just over ½ cup.  Add liquid to blender or food processor and blend until smooth.  Season to taste with salt. 

  3. Heat a large cast iron skillet over medium-high heat.  Season scallops with Spicy Seafood seasoning and add remaining butter to skillet.  When butter starts to smoke, gently lay scallops down in the pan, making sure they are not touching.  Cook, undisturbed, for about 1½ minutes or until they develop a dark golden brown crust, then flip them and cook about 1½ minutes on the other side.  Transfer cooked scallops to a paper towel lined plate.

  4. Divide the cauliflower puree between 4 plates or shallow bowls.  Lay 3 scallops on each plate and sprinkle with pistachios and chopped parsley.  Serve immediately.


Recipe prep time:  20 minutes

Recipe cook time:  40 minutes

Recipe total time:  1 hour

Recipe yield:  4 servings (appetizer)

Recipe level: moderate

Recipe credits:  Fiona Kennedy

More Information
SKU 7008-b-1-1


Tips Notes


Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Yield 38 Chips
Level Easy
Credits Chef Fiona Kennedy
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