Scallop, Cauliflower, Saffron Mayo Recipe
Indulge in the exquisite flavors of perfectly seared scallops, tenderly paired with a velvety cauliflower purée. The dish is elevated with a luxurious saffron mayo, adding a touch of golden richness and aromatic depth. Each bite is a harmonious blend of oceanic sweetness and earthy warmth, creating a truly unforgettable dining experience.
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.
Scallops
Cauliflower Purée
Saffron Mayo
Method
Preparation of Cauliflower Purée
Cook the Cauliflower
In a large pot, bring salted water to a boil and add cauliflower florets and garlic. Cook until tender, about 10-12 minutes.
Blend the Purée
Drain the cauliflower and garlic, then transfer them to a blender. Add butter and heavy cream. Blend until smooth and creamy. Season with salt to taste.
Preparation of Saffron Mayo
Soak the Saffron
In a small bowl, soak saffron threads in a tablespoon of warm water for about 10 minutes.
Mix the Mayo
In a bowl, combine mayonnaise, soaked saffron with the water, lemon juice, and salt. Whisk until well blended.
Cooking Scallops
Plating
Serve
On a plate, spread a generous amount of cauliflower purée, top with seared scallops, and drizzle saffron mayo over the top. Garnish as desired.