Scallops with Pureed Cauliflower and Brown Butter Caper Sauce

Cook Time 40 minutes
Yield 2 Servings
RECIPE Ingredients
  • 12 ounces cauliflower, washed and cut into florets
  • 8 ounces chicken stock
  • 2 tablespoons heavy cream
  • Kosher salt & freshly ground black pepper
  • 6-8 Jumbo Sea Scallops
  • Neutral oil
  • 6 tablespoons unsalted butter
  • 1 medium shallot, finely chopped
  • 2 tablespoons capers, rinsed and drained
  • Juice of half a lemon
  • 3 tablespoons finely chopped flat-leaf parsley
Recipe notes
Sweet scallops are paired with a velvety cauliflower puree, nutty browned butter, and briny capers, creating a classic dish with layers of flavor and texture.
RECIPE Preparation
  1. Add cauliflower and chicken stock to a medium saucepan over medium-high heat. Bring to a simmer, then cover and continue to cook until cauliflower is fully tender.
  2. Transfer mixture to a blender and puree until smooth. Return puree to the pan, stir in cream, and place over medium-low heat, stirring occasionally, until thickened to your liking. Season to taste with salt. Keep warm.
  3. Preheat a large skillet over medium-high heat. Season scallops with salt and pepper. Once the pan is hot, add about a tablespoon of oil, swirl, and when it’s barely smoking, pat scallops dry once again, then place in the pan spaced at least an inch apart.
  4. Cook scallops without disturbing until they’re golden brown and release easily from the pan, 3 to 4 minutes. Turn each scallop and continue to cook about 1 minute more. Remove to a warmed plate and tent with foil.
  5. Pour out any oil left in the pan and place back over medium heat. Add butter and melt, whisking up any browned bits from the bottom of the pan. Cook until butter is golden and smells nutty.
  6. Add shallots and sauté about 2-3 minutes, then add capers and sauté about 1 minute more. Whisk in lemon juice and parsley. Season to taste with salt and pepper.
  7. To serve, add cauliflower puree to a shallow bowl or rimmed plate, place scallops on top, and spoon over sauce.

Note: If fish stock isn’t available, clam juice is a good substitute. For a more formal presentation, strain the sauce into a clean saucepan and discard shallots before adding the cream.