Description
Elegant and quick, these seared diver scallops are served over a velvety cauliflower purée with hints of garlic, lemon, and thyme. A restaurant-worthy dish ready in under 30 minutes.
Ingredients
Scale
- 8 large diver scallops
- 1 small head cauliflower, chopped into florets
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 sprigs fresh thyme
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Handful of microgreens for garnish
Instructions
- Heat your skillet over medium-high until hot.
- In a saucepan, combine cauliflower, garlic, heavy cream, and salt. Simmer until cauliflower is soft, about 10 minutes.
- Pat scallops dry with paper towels. Season both sides with salt and pepper. Add olive oil to hot skillet.
- Blend cooked cauliflower mixture with butter and lemon juice until smooth.
- Sear scallops in the skillet for 2–3 minutes per side until golden brown and tender inside.
- Add lemon zest and thyme while scallops rest briefly.
- Swirl cauliflower purée onto plates. Top with scallops and garnish with microgreens. Serve warm.
Notes
- Be sure to thoroughly dry scallops for a proper sear.
- The cauliflower purée can be made ahead and reheated.
- Use a heavy skillet like cast iron for best results.
- Lemon zest adds brightness — don’t skip it!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan Searing
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 3g
- Sodium: 380mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 80mg