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.

Seared Scallops with Cauliflower Puree and Sweet Peas

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Course: Dinner
Cuisine: French
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Degree of Difficulty : Moderately difficult
Servings: 2 people


  • 6 dry scallops sliced in half
  • 1/2 tbsp safflower oil or just enough to barely cover the bottom of a skillet
  • kosher salt
  • 1 recipe Cauliflower Purée
  • 1 cup frozen peas


  • Gather all ingredients before starting the recipe.
  • Prepare Cauliflower Purée and keep warm until ready to serve.
  • Slice each scallop in half, horizontally, season with kosher salt and black pepper.
  • Pour peas into a microwave safe dish, cover with cling wrap and set aside until ready to heat.
  • 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.
  • 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.
  • Place peas in microwave and heat on high for 1 minute, add a tablespoon of butter, remove and set aside until ready to serve.
  • 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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