I love cauliflower in all shapes, but this is one of my favorites.
Good as an appetizer for four or light dinner for two.
Tips and variations
- Pat the scallops thoroughly dry with kitchen paper — 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 1–2 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 herbal 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 puree and herbal oil.
Ingredients
Method
- Herbal oil Beat basil, parsley, garlic and oil in a blender, add salt and pepper to taste.
- Cauliflower puree Divide the cauliflower into smaller pieces, boil soft in lightly salted water for about 10 min. Pour off the water and add cream and mix / mash to a fine consistency and let the mash boil. Season with salt and pepper and add more cream if needed.
- Scallops Fry with a little olive oil, but do not fry them through!
Nutrition
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Let us know how it was!Frequently asked questions about scallops with cauliflower puree and herb oil
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.