Pan Seared Scallops with Cauliflower Puree
Okay, so if you want to impress people without spending all night in the kitchen, this 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.
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.
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