Imagine a restaurant-quality dish that looks impossibly sophisticated but can be crafted right in your own kitchen. This Seared Sea Scallops recipe is your ticket to impressing dinner guests or treating yourself to a luxurious meal that combines delicate seafood, silky cauliflower puree, and perfectly roasted asparagus. With just 40 minutes of total preparation time, you'll create a stunning plate that looks like it was crafted by a professional chef – but our step-by-step guide makes it achievable for home cooks of all skill levels!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 8 sea scallops
- 2 tablespoons chive oil
- 1 head cauliflower, chopped
- 1 cup vegetable broth
- 1 bunch asparagus, trimmed
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Begin by preparing the ingredients. Rinse the sea scallops under cold water and pat them dry with paper towels. This step is crucial for achieving a good sear. Season both sides of the scallops with salt and pepper.
- Next, prepare the cauliflower puree. In a medium-sized pot, combine the chopped cauliflower and vegetable broth. Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. Cover the pot and let it cook for about 10-12 minutes, or until the cauliflower is tender.
- While the cauliflower is cooking, preheat your oven to 400°F (200°C). Arrange the trimmed asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly and spread the asparagus in a single layer. Roast in the preheated oven for 15-20 minutes, or until tender and slightly browned.
- Once the cauliflower is tender, remove it from the heat and transfer it to a blender or food processor. Blend until smooth, adding a little more vegetable broth if necessary to reach your desired consistency. Taste and adjust seasoning with salt and pepper if needed. Keep warm until ready to serve.
- Now it's time to sear the scallops. In a large skillet, heat 2 tablespoons of chive oil over medium-high heat. Once the oil is hot and shimmering, carefully add the scallops to the skillet, making sure not to overcrowd the pan. Sear the scallops for about 2-3 minutes on each side, or until they are golden brown and opaque in the center. Remove them from the skillet and set aside.
- To plate the dish, spoon a generous amount of cauliflower puree onto each plate, creating a base for the scallops. Arrange the seared scallops on top of the puree, and place the roasted asparagus alongside. Drizzle any remaining chive oil over the scallops and asparagus for added flavor.
- Serve immediately and enjoy your Seared Sea Scallops with Chive Oil, Cauliflower Puree, and Roasted Asparagus!
Tips
- Pat scallops completely dry before searing to ensure a golden-brown crust
- Use a heavy-bottomed skillet for even heat distribution
- Don't overcrowd the pan when searing scallops – cook in batches if needed
- High heat is crucial for achieving that beautiful caramelized exterior
- Cook scallops for only 2-3 minutes per side to prevent overcooking
- Use fresh, high-quality sea scallops for the best flavor and texture
- Let scallops rest at room temperature for 10 minutes before cooking for more even searing
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 20g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 45mg
