📝 About This Recipe
This elegant gluten-free masterpiece combines the delicate sweetness of jumbo Atlantic sea scallops with a silk-smooth cauliflower purée that rivals any traditional potato mash. The scallops are seared to achieve a golden-brown crust, then basted in aromatic thyme butter for a rich, savory finish. It is a sophisticated dish that brings high-end bistro quality to your home kitchen, perfect for a romantic dinner or a refined dinner party.
🥗 Ingredients
The Cauliflower Purée
- 1 large head Cauliflower (cut into small florets)
- 1/2 cup Heavy Cream (can substitute full-fat coconut milk for dairy-free)
- 2 tablespoons Unsalted Butter (cold and cubed)
- 2 cloves Garlic (smashed)
- 1 teaspoon Kosher Salt (plus more to taste)
The Scallops
- 12-16 pieces Jumbo Sea Scallops (dry-packed, side muscle removed)
- 2 tablespoons Grapeseed Oil (or any high-smoke point oil)
- 1 tablespoon Unsalted Butter (for basting)
- 3 sprigs Fresh Thyme
- 1/2 Lemon (for a final squeeze of juice)
Garnish and Finishing
- 2 tablespoons Chives (finely minced)
- 1/4 cup Microgreens (optional, for plating)
- 1 pinch Flaky Sea Salt (such as Maldon)
👨🍳 Instructions
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1
Place the cauliflower florets and smashed garlic in a large pot and cover with water. Add a generous pinch of salt and bring to a boil over medium-high heat.
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2
Reduce heat and simmer the cauliflower for 12-15 minutes, or until it is fork-tender and falling apart. This ensures a completely smooth purée.
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3
While the cauliflower cooks, prepare the scallops. Rinse them under cold water and immediately pat them extremely dry with paper towels. A dry scallop is the secret to a perfect sear.
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4
Drain the cooked cauliflower thoroughly in a colander. Let it sit for 2 minutes to allow excess steam to escape.
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5
Transfer the cauliflower and garlic to a high-speed blender or food processor. Add the heavy cream and 2 tablespoons of cold butter.
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6
Blend on high until the mixture is silky and completely smooth. Season with salt and white pepper to taste. Keep the purée warm in the blender or a covered pot.
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7
Season the dry scallops generously with kosher salt and black pepper on both sides right before they hit the pan.
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8
Heat a large stainless steel or cast-iron skillet over high heat. Add the grapeseed oil and wait until it begins to shimmer and just starts to smoke.
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9
Carefully place the scallops in the pan, ensuring they do not touch. Work in batches if necessary. Do not move them for 2 minutes to allow a deep golden crust to form.
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10
Flip the scallops gently. They should release easily from the pan if the sear is sufficient.
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11
Add the remaining tablespoon of butter and the fresh thyme sprigs to the pan. As the butter melts and foams, tilt the pan and spoon the hot butter over the scallops for 1 minute.
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12
Remove the pan from the heat and squeeze the lemon juice over the scallops to brighten the flavors.
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13
To plate, spoon a large dollop of the warm cauliflower purée onto the center of each plate. Use the back of the spoon to create a decorative well.
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14
Place 3 or 4 scallops atop the purée. Garnish with minced chives, microgreens, and a sprinkle of flaky sea salt.
💡 Chef's Tips
Always buy 'dry-packed' scallops; 'wet' scallops are treated with phosphates that prevent them from searing properly. Ensure the cauliflower is very well-drained before blending to avoid a watery purée. Don't crowd the pan! If you put too many scallops in at once, the temperature drops and they will steam instead of sear. If you want an even silkier purée, pass it through a fine-mesh sieve (chinois) after blending. Use a high-smoke point oil like grapeseed or avocado oil; olive oil will burn at the temperatures needed for a proper sear.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or a light Chardonnay to cut through the buttery richness. Serve with a side of sautéed snap peas or roasted asparagus for a pop of green and extra crunch. A light drizzle of truffle oil over the purée can add an extra layer of earthy luxury. For a texture contrast, top with a few toasted pine nuts or crispy pancetta bits.