Bay Scallops Recipe

Prepare scallops

Pat scallops very dry on paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Lightly toss scallops in the 2 tablespoons of flour to coat—shake off excess. Let rest on a plate for 5 minutes to form a light tacky surface.

Sear scallops

Heat a large skillet over medium-high heat until hot. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams but before it browns, add scallops in a single layer without crowding (work in two batches if needed). Sear undisturbed for 1.5–2 minutes until a golden crust forms, then flip and cook 30–45 seconds more until just opaque in center. Remove scallops to a warm plate; add remaining 1 tablespoon butter to pan and swirl to create a quick pan sauce, spooning a little over scallops before serving.

Cook cauliflower

Bring a medium pot of salted water to a simmer. Add cauliflower florets and the smashed garlic clove. Simmer gently until very tender, about 10–12 minutes. Drain well, discarding garlic.

Blend purée

Transfer cauliflower to a blender or food processor. Add 2 tablespoons butter and 1/2 cup whole milk. Purée until very smooth, 1–2 minutes. If too thick, add up to 2 tablespoons more milk to reach a spoonable silky consistency. Season with 1 tsp kosher salt and 1/4 tsp white pepper. For extra silk, pass through a fine-mesh sieve or add 1 tsp neutral oil and blend briefly.

Keep warm

Keep purée warm over a very low heat or in a warm oven (200°F / 95°C) covered until plating. Stir before serving.

Soak raisins

Place 1/4 cup golden raisins in a small bowl and cover with 1/4 cup warm water. Let soak 10 minutes to plump, then drain and reserve the soaking liquid.

Toast pine nuts

While raisins soak, toast 2 tablespoons pine nuts in a dry skillet over medium heat, stirring, until golden and aromatic, about 2–3 minutes. Transfer to a plate to cool.

Combine relish

In a small bowl combine plumped raisins, cooled pine nuts, 1 finely minced shallot, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/2 teaspoon red wine vinegar, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. If mixture seems dry, add 1 teaspoon of the reserved raisin soaking liquid. Taste and adjust acidity or salt as desired. Set aside at room temperature to meld for 5–10 minutes.

Make gremolata

In a small bowl combine 1/4 cup finely chopped flat-leaf parsley, 1 tablespoon lemon zest, 1/2 teaspoon very finely minced garlic, 1 teaspoon olive oil and 1/8 teaspoon kosher salt. Stir to combine and let rest 5 minutes for flavors to marry. Do not let sit uncovered for long or parsley will darken.

Warm plates. Spoon a generous dollop (about 3/4 cup divided for 4 servings) of cauliflower purée in the center of each plate and spread slightly to form a base.

Arrange 6–8 seared bay scallops on top of the purée for each serving (depending on scallop size). Spoon a tablespoon of raisin–pinenut relish beside or over the scallops to provide sweet, nutty contrast.

Scatter a small pinch of gremolata over the scallops and relish for bright herbal lift. Add microgreens or chives if using and a lemon wedge on the side. Finish with a light drizzle of extra-virgin olive oil or a few spoonfuls of the reserved pan sauce from searing.

Serve immediately so scallops remain warm and the purée is silky.