Scallops in Butter with Cauliflower Purée
A juicy seaside delicacy pairs with a velvety cauliflower purée. Scallops brown in butter, served over a delicate base with garlic and lemon aroma.
- Time
- 30 min
- Serving
- 596 kcal
- Ingredients
- ≈ $11.53
- Protein
- 39 g
Ingredients
- 1 Scallopspack 300 g ≈ $16.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 180 g
- 2 Cauliflower (frozen)pack 400 g ≈ $1.80 250 g
- 3 Butterpack 180 g ≈ $1.58 25 g
- 4 Heavy cream 33%pack 250 ml ≈ $2.20 50 ml
- 5 Lemon≈ $4.70 per kg 20 g
- 6 Garlic≈ $10.00 per kg 5 g
- 7 Salt 3 g
- 8 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Wash the cauliflower2 and break into florets about 3 cm; boil in salted water for 10 minutes until tender; drain and blend with cream and half the butter3 until smooth purée; season to taste.
Pat the scallops1 dry with paper towels, season with salt and pepper on both sides.
Heat a pan over high heat and melt the remaining butter3; sear the scallops1 1,5 minutes per side until golden.
30 seconds before they are done, add finely chopped garlic6 and a lemon5 wedge to the pan.
Spread the purée on a plate, place the scallops1 on top, and drizzle with the pan butter3; serve immediately, with a squeeze of lemon5 if desired.
Tips
- Why it works
- Pat scallops dry to prevent butter from splattering and steaming instead of browning. Wet scallops will release water and cook unevenly.
- Substitutions
- Use fresh cauliflower instead of frozen. No need to thaw, just boil as-is. Swap cream for Greek yogurt (50g) for a tangier, lighter purée.
- Common mistakes
- Overcooking scallops turns them opaque and rubbery; they’re done when the center is just firm, not fully white.
- Storing and reheating
- Eat fresh or within 1 day. Reheat purée gently in a saucepan; scallops won’t reheat well. Cook fresh if saving for later.
- Serve with
- Pair with a crisp green salad and a dry white wine like Sauvignon Blanc for a light, balanced dinner.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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