I love cauliflower in all shapes, but this is one of my favorites.
Good as an appetizer for four or a light dinner for two.
Scallops and cauliflower purée is a combination you will find in many good restaurants, and for good reason. The silky, nutty cauliflower purée is a perfect contrast to the sweet, caramelised scallops. The herb oil is the little extra that lifts the dish visually and gives it a fresh finish. This is actually a dish that is easier to make at home than you might think.
Scallops can seem intimidating, but the secret is simple: dry them properly with kitchen paper, use a really hot pan (cast iron if you have one) and leave them alone. A scallop only needs 60 to 90 seconds per side to get a golden crust while keeping its soft, sweet centre. Don’t move them, just let them sear.
Wine suggestion: a dry, rich white wine goes well with scallops, so try a white Burgundy, a Viognier or a Chablis Premier Cru. The richness of the cauliflower purée can handle a wine with a bit more body than you would serve with raw oysters.
Scallops with cauliflower purée and herb oil is one of the classic restaurant combinations you can recreate at home, and the effect is just as impressive. The silky, nutty purée makes a perfect cushion for the caramelised scallops, and the herb oil adds freshness and colour.
The dish is all about contrasts: hot against cold, soft against crisp, mild against intense. Few ingredients, good technique and careful work, it really is that simple.
Tips and variations
- Pat the scallops thoroughly dry with kitchen paper, as surface moisture is the enemy of a good sear.
- Cook the cauliflower until tender in well-salted water, drain and blend with butter and a little cream for a silky-smooth consistency.
- Make the herb oil with fresh parsley, tarragon or basil blended with a neutral oil and a pinch of salt.
- Sear the scallops in a very hot pan for 1 to 2 minutes per side, golden on the outside, just warmed through in the centre.
- Add a few capers or a little smoked paprika to the herb oil for extra depth and an interesting twist.
🍷 Wine tips
Chablis Premier Cru: Scallops with cauliflower purée and herb oil is a refined, elegant dish. Chablis Premier Cru (mineral, cool and clean) is the natural choice. White Burgundy (Meursault) adds extra creaminess that harmonises with the cauliflower purée.
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Scallops with cauliflower purée and herb oil
Good as an appetizer for 4 or a light dinner for 2.
Ingredients
Instructions
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Herb oil: Blend the basil, parsley, garlic and oil in a blender, add salt and pepper to taste.
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Cauliflower purée: Divide the cauliflower into smaller pieces and boil until soft in lightly salted water for about 10 min. Pour off the water, add the cream and blend or mash to a smooth consistency, then bring the purée to the boil. Season with salt and pepper and add more cream if needed.
-
Scallops: Fry in a little olive oil, but do not cook them through!
Notes
Tips: Dry the scallops very thoroughly with kitchen paper. They must be completely dry to caramelise to a golden colour rather than steam. Sear in a very hot pan for only 1 minute per side.
Storage: Eat immediately after cooking.
FAQ: The herb oil can be made the day before and kept in the fridge. Use parsley, chives or basil.
Nutrition per serving
- Calories
- 317 kcal
- Carbohydrates
- 13 g
- Protein
- 18 g
- Fat
- 23 g
- Saturated fat
- 7 g
- Polyunsaturated fat
- 2 g
- Monounsaturated fat
- 13 g
- Trans fat
- 1 g
- Cholesterol
- 42 mg
- Sodium
- 537 mg
- Potassium
- 801 mg
- Fiber
- 4 g
- Sugar
- 4 g
Nutrition values are estimates.
Frequently asked questions about scallops with cauliflower purée and herb oil
Yes, the purée can be made 1 to 2 hours ahead and kept warm in a water bath. Just before serving, stir in a little extra butter to bring back its gloss and richness.
Absolutely. Parsnip, celeriac or potato purée all work brilliantly as a base for scallops. Celeriac purée is especially good, as its natural nutty depth goes really well with scallops.
Herb oil is simply fresh herbs blended with a neutral oil (grapeseed or sunflower oil) until smooth. Strain it through a fine-mesh sieve for a clean, green result. It keeps in the fridge for 3 to 5 days.
Pat them completely dry, season just before cooking. Sear in a very hot pan for 1-1.5 minutes per side until golden. Overcooked scallops turn rubbery.
Cook the cauliflower until very soft, blend with generous butter and a little cream, then strain through a fine-mesh sieve.
Yes. Blanch the herb leaves for 20 seconds, shock in ice water, squeeze dry, and blend with neutral oil. Keeps for 1 week in the refrigerator.