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.
- 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.