Pan Roasted Scallop with Cauliflower Puree

20 plates

This recipe needs


  • 2.5 pounds FAS Sea Scallops, 20-30 count
  • Cauliflower
  • 1 head Cauliflower
  • 1 cup Cream
  • 1/4 cup Vegetable oil
  • 10 Fennel seeds
  • Sea Salt as required
  • Pepper as required
  • 1 bunch Chives, snipped


  1. Cook cauliflower until very tender in salted water with fennel seeds.
  2. Drain water and add cream to the pot.
  3. Simmer 2 minutes and then puree until smooth.
  4. Preheat a heavy bottom sauté pan on high heat.
  5. Dry scallops on a clean kitchen towel and season generously with salt and pepper.
  6. Sear scallops in hot oil, taking care not to crowd the pan, for about 1 minute per side.
  7. Place a spoon of cauliflower puree on each plate and top with 3 seared scallops and a pinch of snipped chives
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