Scallop Recipe

Cooking Instructions

1. 1

   Prepare the Cauliflower Purée

   Cut the cauliflower into florets and steam until tender, about 10-12 minutes. Drain and transfer to a blender. Add 2 tablespoons of butter, salt, and black pepper to taste. Blend until smooth and creamy. Set aside.

2. 2

   Sauté the Savoy Cabbage

   Chop the Savoy cabbage into thin strips. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the cabbage, salt, and pepper. Sauté for about 5-7 minutes until the cabbage is tender but still has a bit of crunch. Set aside.

3. 3

   Prepare the Parsley Crumble

   Finely chop the parsley and mix it with lemon zest, salt, and pepper. Optionally, you can add a bit of olive oil to help bind the mixture together.

4. 4

   Cook the Scallops

   Season the scallops with salt and black pepper. In a skillet, heat the remaining tablespoon of olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the scallops and sear for about 2-3 minutes on each side until they are golden and cooked through. Do not overcrowd the pan; cook in batches if necessary.

5. 5

   Plate the Dish

   On a plate, spread a generous amount of cauliflower purée. Top with sautéed Savoy cabbage and then place the seared scallops on top. Sprinkle with parsley crumble for garnish. Serve immediately.