Best Seared Scallops With Roasted Cauliflower Steaks Recipes

SCALLOPS WITH CAULIFLOWER PUREE

Scallops with Cauliflower Puree image

These beautiful seared scallops rest on top of a creamy roasted garlic cauliflower puree and are the perfect dinner for date night...even if you're the hot date!

Provided by Alicia

Categories Dinner

Time 20m

Number Of Ingredients 10

Ingredients

1-1/2 pounds dry, jumbo sea scallops
1 tablespoon butter or pressed oil*
1 tablespoon olive oil
pepper
parsley for garnish
1¾ pound large cauliflower head, cut into florets or bagged florets (24oz)
1 tablespoon olive oil
2 large garlic cloves, skins removed
1 cup milk of choice, warmed
kosher salt and pepper

Steps:

Prepare the scallops by patting with a paper towel and placing on a plate, uncovered, in the fridge till ready to use. This allows them to get really dry while you prep the cauliflower.
Preheat oven to 400 degrees F. Place cauliflower florets and garlic cloves in a single layer on a sheet pan, tossing with olive oil, salt and pepper. Roast for 20 minutes or until golden brown.
Meanwhile heat olive oil and butter (or ghee) in a large skillet or cast iron pan on medium high heat. Get the pan hot (but not smoking) so you'll get a nice sear right away. Space the scallops out so they sear and don't steam, even if it means cooking in batches. Sprinkle the scallops with pepper but hold off on the salt to taste - I personally don't season mine as I find them naturally salty.
Add the scallops and don't touch them for 1 1/2-2 minutes. Check one to see if a nice brown crust has formed. If so, turn and leave them for about 60-90 seconds more. Remove scallops from pan and set aside.
Meanwhile, toss the roasted cauliflower and garlic into a food processor or blender. Add warm milk and blend, using a tamper to press down and get it nice and smooth. Taste and add salt and pepper as needed.
Spoon the cauliflower puree onto a plate and place scallops on top. Garnish with parsley. See the recipe notes for an extra sauce idea!

Nutrition Facts : ServingSize 4 scallops, Carbohydrate 5 g, Protein 9 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 24 mg, Sodium 273 mg, Fiber 1 g, Sugar 3 g, Calories 151 kcal, UnsaturatedFat 7 g

SEARED SCALLOPS WITH CAULIFLOWER, CAPERS AND RAISINS

Seared Scallops With Cauliflower, Capers and Raisins image

I know this sounds a little different but it is really good. Plus it is a gourmet without all the work. From Food & Wine magazine

Provided by Kennasmommy

Categories Cauliflower

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 cups cauliflower, cut into small florets approx. 1/2 head
1 tablespoon olive oil, extra virgin
12 large scallops, approx 1 1/2 pounds, side muscle removed
2 tablespoons butter
1/4 cup roasted almonds, chopped
2 tablespoons small capers, drained
2 tablespoons golden raisins
2 tablespoons balsamic vinegar
1 tablespoon flat leaf parsley, chopped

Steps:

Bring a medium saucepan of water to a boil. Add caulifolower and boil over high heat until just tender, 3-4 minutes.
Drain, shaking off excess water.
In a large skillet, heat oil until simmering.
Season scallops with salt and pepper. Add to skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes.
Turn the scallops.
Add the butter, cauliflower, almonds, capers, and raisins and cook undistributed until the scallops are white throughout and cauliflower is lightly browned in spots, about1 minute longer.
Add the balsamic vinegar and stir gently to coat.
Transfer to plates, garnish with parsley and serve.
Enjoy!

SEARED SCALLOPS WITH ROASTED CAULIFLOWER STEAKS

Seared Scallops with Roasted Cauliflower Steaks image

Yummy

Provided by barbara lentz @blentz8

Categories Seafood

Number Of Ingredients 23

Ingredients

VINAIGRETTE
1 teaspoon(s) white anchovy
2 tablespoon(s) drained capers
1 small shallot minced
1 clove(s) garlic minced
2 tablespoon(s) honey
juice and zest of 1 lemon
juice and zest of 1 orange
3 tablespoon(s) olive oil
FOR THE STEAKS
1 head cauliflower
2 tablespoon(s) olive oil
1 tablespoon(s) butter
1/2 lemon
salt and pepper
SCALLOPS
6 large scallops
2 tablespoon(s) olive oil
1 tablespoon(s) butter
salt and pepper
GARNISH
- toasted pine nuts
fresh parsley

Steps:

For the vinaigrette In a medium bowl combine the anchovy, capers, shallot, garlic, honey, lemon juice & zest, orange juice and zest, olive oil and salt and pepper. Set aside.
For the steaks remove the green leaves from the head of cauliflower leaving the stem intact. Cut two 1 1/2 inch wide steaks close to the middle of the head. Reserve the rest of the cauliflower for other uses. Add the olive oil to a skillet. Season the steaks with salt and pepper. Add the whole cloves to the oil. Add the cauliflower steaks to the oil. Squeeze the lemon juice over the cauliflower. Drop the lemon in the oil. Add the butter to the pan and swirl it around. Place a lid on the pan and let it cook 5 minutes per side. With a large spoon baste the steak with the pan juices. Transfer the steaks to baking sheet. Heat the broiler and place the steaks 6 inches from the broiler and broil until browned. Turn the steak and brown on the other side. Set aside.
for the scallops. Add the olive oil to a skillet. Pat the scallops dry and season with salt and pepper. Add the butter to the pan and let it melt. Add the scallops and sear 3 minutes per side or until desired doneness.
To serve Place the cauliflower on the plate. Place the scallops next to the cauliflower. Sprinkle the pine nuts and parsley on top then drizzle with the vinaigrette. Serve immediately