Pan-Seared Scallops on Lemon Cauliflower Purée from the Ceratal® Evo Frying Pan
Seared scallops meet a creamy cauliflower purée, lifted by a delicate hint of lemon that makes it pleasantly fresh and light. The natural sweetness of the scallops pairs especially well with the mild cauliflower and the subtle acidity of the lemon. A combination in which each flavour comes through beautifully.
35 minutes
Total Time
20 minutes
Cooking Time
15 minutes
Preperation Time
Ingredients
| 1 head | cauliflower (approx. 500 g) |
| 100 ml | double cream |
| 80 g | butter |
| 1 | lemon, juice and finely grated zest |
| 200 g | small cauliflower florets |
| 12 | fresh scallops |
| 3 tbsp | olive oil |
| salt | |
| pepper | |
| pomegranate seeds | |
| blood sorrel leaves (or other edible leaves) |
Instructions
Step 1 of 7:
Cut the cauliflower into florets and cook in a saucepan of salted water for about 10–12 minutes until tender.
Step 2 of 7:
Drain the cauliflower and place it in a blender. Add double cream, butter, lemon juice and lemon zest. Blend until smooth and velvety. Season to taste with salt and pepper.
Step 3 of 7:
Blanch the small cauliflower florets in boiling salted water for about 3–4 minutes, then plunge them into ice-cold water to preserve their colour.
Step 4 of 7:
Melt the butter in the sauté pan over a medium heat until it turns golden brown and smells nutty. This takes about 3–5 minutes.
Step 5 of 7:
Pat the scallops dry and season with salt and pepper.
Step 6 of 7:
Heat the olive oil in the frying pan. Sear the scallops for approximately 1–2 minutes on each side until golden brown.
Step 7 of 7:
Spoon a generous portion of the lemon cauliflower purée into the centre of each plate. Arrange the seared scallops on top of the purée. Place the blanched cauliflower florets around the purée and drizzle with the brown butter. Garnish with fresh pomegranate seeds and blood sorrel leaves before serving.
