Diver Scallops Recipe

Prepare scallops

Pat scallops very dry with paper towels. Remove the small side muscle if still attached. Season both sides lightly with sea salt and freshly ground black pepper. Let rest at room temperature for 10 minutes.

Sear scallops

Heat a large sauté pan over medium-high to high heat until very hot. Add neutral oil and swirl to coat. Place scallops in the pan spaced apart (do not crowd). Sear without moving for 1.5–2 minutes until deep golden-brown on the bottom. Flip scallops and sear the other side 45–75 seconds until just opaque in the center. Remove scallops to a warm plate and tent loosely with foil.

Make truffle butter

In a small bowl, combine softened unsalted butter with black truffle paste (or very finely minced truffle), a pinch of fine sea salt, and lemon juice. Mix until homogenous. Taste and adjust salt or truffle intensity. Keep at room temperature if using immediately; otherwise refrigerate and soften again before serving.

Finish scallops with butter

When scallops are seared and resting, return the pan to medium heat, add 1 tablespoon of the prepared truffle butter and let it melt and foam for 15–20 seconds. Spoon the melted truffle butter over the scallops for 10–15 seconds to glaze them, then remove from heat.

Cook cauliflower

Bring a medium pot of lightly salted water to a simmer. Add cauliflower florets and cook until very tender, about 8–10 minutes. Alternatively, steam florets until easily pierced with a fork. Reserve 2–3 tablespoons of cooking liquid before draining.

Blend purée

Transfer drained cauliflower to a blender or food processor. Add milk, heavy cream, 1 tablespoon butter, salt, and white pepper. Purée until completely smooth, adding reserved cooking liquid or up to 1 tablespoon stock as needed to reach a silky, spoonable consistency. Taste and adjust seasoning. Keep warm.

Finish

If the purée is made ahead and becomes thick, rewarm gently in a saucepan with a splash of milk or cream and whisk to correct texture.

Place a generous spoonful of warm cauliflower purée in the center of each plate and spread into a small round pool.

Arrange 3 seared scallops on top of the purée for each serving (12 scallops yields 4 servings). Spoon any remaining melted truffle butter from the pan over the scallops and purée.

Using a truffle slicer or very sharp knife, shave thin slices of fresh black truffle over the scallops (or dot with a small smear of extra truffle paste).

Garnish with microgreens or chopped chives, drizzle a teaspoon of extra virgin olive oil around the plate, and finish with a small squeeze of lemon to taste. Serve immediately.