Pan Seared Scallops with Cauliflower Purée is a delicate dish. I served it for dinner, but it would be delicious as an appetizer for a special dinner party. The cauliflower purée is heaven, light, sweet and perfect.  I added buttered spring peas to give the dish a different texture and color.

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  • Course Dinner, Scallops
  • Cuisine French
  • Keyword 30 Minute Meal, Healthy, Low Carbohydrate, Skinny
Servings Prep Time Cook Time
2 people 10 minutes 15 minutes
Passive Time Total Time
25 minutes
Servings Prep Time Cook Time
2 people 10 minutes 15 minutes
Passive Time Total Time
25 minutes
Degree of Difficulty
Moderately difficult
  • 6 dry scallops sliced in half
  • 1/2 tbspn safflower oil or just enough to barely cover the bottom of a skillet
  • kosher salt
  • 1 recipe Cauliflower Purée
  • 1 cup frozen peas
Servings: people
  1. Gather all ingredients before starting the recipe.
  2. Prepare Cauliflower Purée and keep warm until ready to serve.
  3. Slice each scallop in half, horizontally, season with kosher salt and black pepper.
  4. Pour peas into a microwave safe dish, cover with cling wrap and set aside until ready to heat.
  5. Heat 1 tablespoon of safflower oil in a medium skillet over medium high heat. When the oil is almost smoking, 2-3 minutes, add the scallops starting at noon, as if the skillet were a clock. Place each scallop to the right of the 12 o'clock spot. This will let you know which scallops were placed in the pan first.
  6. Sear scallops for 1-2 minutes per side, check after 1 minute and if nicely browned, turn each scallop, in the order that you placed them in the pan.
  7. Place peas in microwave and heat on high for 1 minute, add a tablespoon of butter, remove and set aside until ready to serve.
  8. Place 6 teaspoons full of Cauliflower Purée in a circle around the edge of a serving plate, top each spoonful of purée with one seared scallop, spread buttered peas randomly around the scallops and serve.

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