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.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Cauliflower Puree
In a pot, bring water to a boil. Add cauliflower florets and cook for about 10 minutes until tender. Drain and return to the pot.
- 2
Blend the Cauliflower
Add heavy cream, 2 tbs of butter, salt, and pepper to the cauliflower. Use an immersion blender or a regular blender to puree until smooth. Adjust seasoning if necessary. Keep warm.
- 3
Sear the Scallops
Pat the scallops dry with a paper towel. Season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Once hot, add scallops and sear for 2-3 minutes on each side until golden brown. Add remaining butter and garlic during the last minute of cooking, spooning the melted butter over the scallops.
- 4
