Pan-Seared Sea Scallops with Cauliflower Purée
Writen by
Chef Bao
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Sweet scallops nestled in a dreamy, creamy cauliflower purée, this Pan-Seared Sea Scallops with Cauliflower Purée recipe is simple, looks stunning and it's delicious.
OTHER
CUISINES: American
LEVEL: EASY
TIME: 20 min
SERVING: 2 People
INGREDIENTS:
METRIC IMPERIAL
- 5 count Scallops
- 1 tbsp Garlic
- 0.25 cup Shallot
- 0.5 cup Tomato
- 2 tbsp Scallion
- 1 count Cauliflower
- 0.25 cup White Wine
- 2 tbsp Vinegar
- 2 tbsp Soy Sauce
- 0.1 tbsp Olive Oil
- 0.25 tsp Salt to Taste
- 5 piece Scallops
- 1 tbsp Garlic
- 0.25 cup Shallot
- 0.5 cup Tomato
- 0.1 cup Scallion
- 1 count Cauliflower
- 0.25 cup White wine
- 2 tbsp Vinegar
- 0.1 cup Soy sauce
- 1 tbsp Olive oil
- 1 tbsp Butter
- 0.25 tsp Salt [Saute Scallops]
- 1 tbsp Salt [Boil Cauliflower]
- 0.25 tsp Black Pepper [Saute Scallops]
- 0.3 cup Milk
LET'S START
Step 1
Warm olive oil in a large skillet, put scallops in, cook and flip until turns golden brown on both sides.
Step 2
In a same skillet, add butter, minced garlic, minced shallot and minced tomato. Add white wine, vinegar and soy sauce to taste. Seasoning with salt and pepper.
Step 3
After cooking for a while, add minced scallion in the skillet. Mixture well.
Step 4
Meanwhile, cut a cauliflower into bite-size florets, put them in a boiling pot of salted water. Cook for 10 minutes. Transfer to a blender, mashed it.
Step 5
Place the mashed cauliflower and cooked scallops on a plate, garnish with scallion and serve.