Okay, so if you want to impress people without spending all night in the kitchen, this Pan Seared Scallops with Cauliflower Puree is your recipe! These scallops are seared until golden and juicy, then plated in their shells for a gorgeous presentation. You've got silky purple cauliflower purée underneath, crispy pancetta with sweet corn on top, and a drizzle of fresh basil-avocado oil that just ties it all together.
It's rich, fresh, and super pretty on the plate. Trust me, everyone will think you spent hours on it, but it's actually pretty simple. Perfect for a dinner party or even a special weeknight treat when you want to feel fancy.
Why We Love This Recipe
- Looks elegant, cooks easily - your guests will think you spent hours in the kitchen, but it really comes together quickly.
- Flavour that hits all the notes - sweet corn, salty pancetta, seared scallops, and bright, fresh basil oil.
- A total showstopper - the purple cauliflower purée, golden scallops, and green drizzle make the plating pop.
- Flexible for any occasion - perfect as an appetizer served in the half shell, or on larger serving plates as a main.
Ingredients
Cauliflower Purée
- Medium cauliflower
- Unsalted butter (or olive oil)
- Heavy cream (or light stock)
- Kosher salt
- Black pepper
Basil-Avocado Oil
- Fresh Basil
- Avocado oil (light or refined)
- Salt
Scallops
- Large sea scallops
- Kosher salt and black pepper
- Neutral oil, for searing
Corn-Pancetta Topping
- Pancetta
- Corn
For Garnishing
- Basil leaves or microgreens
- Edible flowers, optional
- Lemon zest
See the recipe card below for exact quantities.
Instructions
Prepare the Basil-Avocado Oil
Blanch basil leaves in boiling water for 5-10 seconds, then shock in ice water.
In a blender, blend the basil with avocado oil and a pinch of salt until smooth and bright green.
Strain if desired and set aside.
Prepare the Cauliflower Purée
Steam cauliflower florets until tender, 8-10 minutes.
Blend in a food processor with butter, cream, salt, and pepper until silky. Keep warm.
Cook the Corn-Pancetta Topping
In an 8″ skillet over medium heat, cook the pancetta until beginning to crisp.
Add corn and sauté 2-3 minutes until just tender and lightly caramelized.
Drain excess fat on a paper towel and set aside.
Sear the Scallops
Pat scallops very dry and season with salt and pepper, just before searing.
Heat a large skillet with a thin layer of neutral oil over high heat until just smoking.
Sear in batches to avoid overcrowding. Sear the scallops 1½-2 minutes (without moving them) per side until golden brown with a slightly translucent center.
Assemble in Shells
Arrange shells on a tray of uncooked black rice or coarse sea salt to keep them steady.
Spoon a layer of cauliflower purée into each half shell. Place a seared scallop on top. Drizzle with basil-avocado oil. Add corn-pancetta topping. Garnish with basil or microgreens, lemon zest, and edible flowers if using.
📌Pro Tips
How to Shuck and Clean Scallops:
- Hold the scallop flat side up and insert a paring or oyster knife at the hinge. Cut through the adductor muscle to release the top shell.
- Discard the roe, frill, and dark organs; keep only the white adductor muscle and the curved bottom shell for presentation.
- Scrub shells with a stiff brush under hot and soapy water, then boil for 2-3 minutes to sanitize. Dry in a 250°F oven for 15 minutes before plating.
Getting a Perfect Sear:
- Ensure scallops are very dry, the pan is very hot, and don't overcrowd the skillet. Stainless steel pans work best.
Substitutions:
- White cauliflower can replace purple. You'll lose the dramatic purple colour, but the flavour and texture remain the same.
- Pancetta can be swapped with crispy bacon or omitted for a lighter dish.
- Olive oil can replace avocado oil.
FAQs
A: Sea scallops: Larger in size, usually 1½-2 inches in diameter, with a firm texture. These are the ones you typically see in restaurants and work perfectly for a plated appetizer. For these reasons, we recommend using sea scallops for this recipe.
Bay scallops: Smaller and sweeter, usually about ½ inch across. They cook very quickly and are often used in sautés, pastas, or chowders.
A: No, in this recipe, the scallops are seared in a skillet first and then plated in the cleaned half shell for presentation. The shell is purely for visual appeal.
A: No problem! You can serve seared scallops in porcelain spoons, small plates or directly on a platter with a swoosh of cauliflower purée. Cleaned shells can also be purchased online.
A: You can prep the purée, basil oil, and corn-pancetta topping ahead of time, but sear the scallops just before serving to maintain their texture and colour. Warm up the puree and the corn-pancetta topping before serving.
The Cookware We Used:
We pulled out a few of our favourite Hestan Culinary pieces for this Scallops with Cauliflower Puree recipe, and honestly, they made the whole process easier. The CopperBond 12.5" skillet gave the scallops that perfect golden sear without sticking, and the 8.5" skillet was just the right size for crisping up the pancetta and sautéing the corn. For the basil, we used the 1.5qt saucepan to quickly blanch the leaves, while the 3qt saucepan with the Provisions 3qt steamer insert steamed the cauliflower until it was fork-tender. Everything heated evenly and cleaned up beautifully.✨Made in collaboration with Hestan Culinary. All opinions in this post are always my own.
📖 Recipe
Pan Seared Scallops with Cauliflower Puree
Ingredients
Pepare the Cauliflower Purée
- 1 medium head cauliflower purple or white, cut into florets
- 2 tablespoons unsalted butter or olive oil
- 3-4 tablespoons heavy cream 5% (or light stock)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Prepare Basil-Avocado Oil
- ½ cup fresh basil leaves
- ½ cup avocado oil light or refined
- Pinch of salt
Sear the Scallops
- 8-12 large sea scallops shucked (reserve curved bottom shells for presentation)
- Kosher salt and black pepper for seasoning
- Neutral oil for searing
Cook the Corn-Pancetta Topping
- 2 oz pancetta, diced 60g
- ½ cup fresh corn kernels from 1 medium ear
For Garnish
- Basil leaves or microgreens
- Edible flowers optional
- Lemon zest
Instructions
Prepare the Basil-Avocado Oil
- Blanch basil leaves in boiling water for 5-10 seconds, then shock in ice water.
- In a blender, blend the basil with avocado oil and a pinch of salt until smooth and bright green.
- Strain if desired and set aside.
Prepare Purple Cauliflower Purée
- Steam cauliflower florets until tender, 8-10 minutes.
- Blend in a food processor with butter, cream, salt, and pepper until silky. Keep warm.
Cook the Corn-Pancetta Topping
- In an 8″ skillet over medium heat, cook the pancetta until beginning to crisp.
- Add corn and sauté 2-3 minutes until just tender and lightly caramelized.
- Drain excess fat on a paper towel and set aside.
Sear the Scallops
- Pat scallops very dry and season with salt and pepper, just before searing.
- Heat a large skillet with a thin layer of neutral oil over high heat until just smoking.
- Sear in batches to avoid overcrowding. Sear the scallops 1½-2 minutes (without moving them) per side until golden brown with a slightly translucent center.
Assemble in Half Shells
- Arrange shells on a tray of uncooked black rice or coarse sea salt to keep them steady.
- Spoon a layer of cauliflower purée into each half shell.
- Place a seared scallop on top.
- Drizzle with basil-avocado oil.
- Add corn-pancetta topping.
- Garnish with basil or microgreens, lemon zest, and edible flowers if using.
💬Tried this recipe?
- We'd LOVE it if you left a rating and review. Your feedback helps others… and it would really make our day!
Leave a Reply