📝 About This Recipe
This elegant dish reimagines a fine-dining classic for the keto lifestyle, replacing heavy starches with a velvety, nutrient-dense cauliflower base. Large sea scallops are seared to a golden-brown perfection, offering a sweet, buttery contrast to the savory, garlic-infused puree. Finished with a touch of lemon and fresh herbs, it is a sophisticated, low-carb masterpiece that feels like a true indulgence.
🥗 Ingredients
The Scallops
- 1.5 pounds Large Sea Scallops (dry-packed, side muscles removed)
- 2 tablespoons Grapeseed Oil (or any high-smoke point oil)
- 2 tablespoons Unsalted Butter (at room temperature)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Cauliflower Puree
- 1 large head Cauliflower (cut into small florets)
- 1/4 cup Heavy Cream (warm)
- 3 tablespoons Unsalted Butter (cubed)
- 3 cloves Garlic (smashed)
- 1/2 cup Chicken Bone Broth (low sodium)
- 1/4 cup Parmesan Cheese (finely grated)
The Garnish & Finish
- 1 tablespoon Fresh Chives (finely minced)
- 1 half Lemon (for a final squeeze of juice)
- 1/4 cup Microgreens (optional for plating)
👨🍳 Instructions
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1
Begin by preparing the cauliflower. Place the florets, smashed garlic, and chicken bone broth in a large pot over medium-high heat.
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2
Bring to a simmer, then cover and reduce heat to low. Steam for 12-15 minutes until the cauliflower is fork-tender and falling apart.
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3
While the cauliflower cooks, prepare the scallops. Thoroughly pat them dry with paper towels on all sides; moisture is the enemy of a good sear.
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4
Remove the small, tough side muscle from each scallop if still attached, then season both sides generously with salt and pepper.
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5
Once the cauliflower is tender, drain any excess liquid. Transfer the cauliflower and garlic to a high-speed blender or food processor.
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6
Add the warm heavy cream, 3 tablespoons of butter, and grated Parmesan. Blend until completely smooth and velvety. Season with salt to taste and keep warm.
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7
Heat a large stainless steel or cast-iron skillet over high heat. Add the grapeseed oil and wait until it is shimmering and just starting to smoke.
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8
Carefully place the scallops in the pan in a clockwise pattern, ensuring they do not touch. Do not overcrowd the pan; cook in batches if necessary.
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9
Sear the scallops undisturbed for 2 minutes. You want a deep, caramelized crust to form on the bottom.
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10
Flip the scallops. Add the remaining 2 tablespoons of butter to the pan. As the butter melts and foams, spoon it over the scallops for 1 minute.
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11
Remove the pan from the heat immediately. The scallops should be opaque on the sides but still slightly translucent in the center.
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12
To plate, spoon a generous mound of cauliflower puree onto the center of each plate and use the back of the spoon to create a well.
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13
Place 3-4 scallops atop the puree. Drizzle with a tiny bit of the browned butter from the pan.
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14
Finish with a light squeeze of fresh lemon juice, a sprinkle of chives, and microgreens for a professional touch.
💡 Chef's Tips
Always use 'dry' scallops; 'wet' scallops are treated with phosphates that prevent them from searing properly. If your puree is too thick, add a tablespoon of the cooking liquid or more cream until it reaches a silk-like consistency. Don't move the scallops once they hit the pan; let the crust develop naturally or they will tear. For an extra layer of flavor, roast the garlic in the oven beforehand instead of boiling it with the cauliflower. Use a high-smoke point oil like grapeseed or avocado oil to prevent the kitchen from filling with smoke.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a light Sparkling Water with lime. Serve alongside sautéed asparagus or garlicky broccolini for extra greens. A side of wilted spinach with nutmeg complements the creaminess of the puree beautifully. For a non-keto guest, serve with a side of crusty sourdough to soak up the extra puree and butter.