Jul 14 2026
Restaurants›BLK Swan›Cast Iron Roasted Scallops Cauliflower Recipe

Cast Iron Roasted Scallops Cauliflower Recipe

Inspired by BLK Swan
Time1h 30m
Serves4

Seafood-risotto, Gochujang, Corn Salsa, Garlic Chips, Ceylon Cinnamon Beurre Blanc, Crispy Sweet Potato Hay, Sage Oil

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Seafood Risotto

Corn Salsa

Garlic Chips

Ceylon Cinnamon Beurre Blanc

Crispy Sweet Potato Hay

Sage Oil

Method

Seafood Risotto

  1. 1

    Sauté Aromatics

    In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the finely chopped shallots and minced garlic. Sauté until they become translucent, about 3 minutes.

  2. 2

    Toast Rice

    Add 1 cup of Arborio rice to the saucepan and toast for about 2 minutes, stirring frequently until the rice is coated and slightly translucent.

  3. 3

    Add Wine

    Pour in 1 cup of white wine, stirring until it is absorbed by the rice.

  4. 4

    Cook Risotto

    Gradually add 4 cups of fish stock, one ladle at a time, stirring continuously until the liquid is absorbed before adding the next ladle. This process should take about 20 minutes.

  5. 5

    Finish with Seasonings

    Once the rice is creamy and al dente, stir in 1 cup of grated Parmesan cheese and 2 tablespoons of Gochujang. Season with salt and black pepper to taste.

  6. 6

    Cook Scallops

    In a separate cast iron skillet, heat a bit of oil over high heat. Sear 1 pound of sea scallops for about 2-3 minutes on each side until golden brown. Remove from heat and set aside.

Corn Salsa

  1. 7

    Combine Ingredients

    In a mixing bowl, combine 1 cup of fresh corn kernels, 1 diced red bell pepper, and 1 small diced red onion.

  2. 8

    Dress Salsa

    Add 2 tablespoons of lime juice and 1 tablespoon of chopped cilantro. Season with salt to taste, and mix well.

Garlic Chips

  1. 9

    Heat Oil

    In a small saucepan, heat 1 cup of vegetable oil over medium heat.

  2. 10

    Fry Garlic

    Add the thinly sliced garlic cloves to the hot oil and fry until golden brown and crispy. Remove and drain on paper towels.

Ceylon Cinnamon Beurre Blanc

  1. 11

    Sauté Shallots

    In a saucepan, combine 1 cup of white wine and 1 finely chopped shallot. Bring to a simmer over medium heat until reduced by half.

  2. 12

    Add Butter and Cinnamon

    Remove from heat and whisk in 1 cup of cold butter, a little at a time, along with a cinnamon stick. Season with salt to taste.

Crispy Sweet Potato Hay

  1. 13

    Prepare Oil

    Heat 2 cups of vegetable oil in a deep saucepan to 350°F (175°C).

  2. 14

    Fry Sweet Potatoes

    Add the julienned sweet potatoes in batches and fry until they are golden and crispy. Drain on paper towels and season with salt.

Sage Oil

  1. 15

    Infuse Oil

    In a small saucepan, heat 1 cup of olive oil over low heat. Add 1 cup of fresh sage leaves and allow to infuse for about 10-15 minutes, being careful not to let it smoke.

  2. 16

    Strain Oil

    Remove from heat and strain the oil into a clean container, discarding the sage leaves.

More from BLK Swan