Sea food









Pan seared scallops with cauliflower purée- 6/13/11

Pan seared scallops with cauliflower purée is a simple dish but yet very elegant to serve.  The combination of flavors is truly outstanding.  Sweet scallops served on a creamy cauliflower purée and topped with a sweet and salty caper dressing (very interesting taste) is simply divine.

Make sure to seared the scallops until you get a nice crust on top and you will love this dish.

The cauliflower purée is pretty rich and has a really nice flavor.   The raisin and caper vinaigrette add a nice twist to this dish


Close up look at the dish.



Preparation work..

For the cauliflower puree

1/2 head of cauliflower, trimmed

2 tablespoons butter

1 to 2 tablespoons milk

1/3 cup heavy cream


For the vinaigrette
 1 tablespoon sherry vinegar

3 tablespoons olive oil

For the scallops

1/2 cup golden raisins

scant 1/2 cup capers in brine, rinsed and drained

12 to 16 scallops

1 teaspoon curry powder

sea salt and freshly ground black pepper

oil for cooking



Cut the cauliflower into florets.

Melt the butter in a pan, add the cauliflower florets.

Sauté for about 3 to 4 minutes.

The cauliflowers should lightly turn color.  Add a little milk.

Cover and sweat for 2 to 3 minutes.

Pour in the cream and return to a gentle boil.  Partially cover and cook for a few more minutes until the florets are soft.  Season well.

Pour the cauliflower florets in a blender and whiz until smooth.  Scraping down the sides of the blender a few times ( do while it is hot-much easier).  Set aside and keep it warm.

Put the golden raisins, capers, and 1/3 cup water into a small pan and bring to a boil. 

Pour the content into a food processor and whiz to a purée.  Whisk the sherry vinegar and olive oil together to emulsify and season with salt and pepper.  Set aside

Season the scallops with the curry powder and seasoning. 

Heat a little olive oil in a large pan.  Add the scallops and cook for just a minute on each side.  They should be nicely brown on both side.

Remove from the pan to a warm plate and let rest for a minute.  Put a spoonful of the cauliflower puree on each plate and top each with a scallop.  Drizzle with the caper dressing and vinaigrette and serve immediately.

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