Succulent Diver Scallops Recipe
Large diver scallops served over seasonal puree and sautéed vegetable, embellished with brown butter, micro greens.
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
Vegetable Sauté
Seasonal Puree
Garnish
Method
Prepare the Puree
- 1
Cook Cauliflower
In a pot, bring vegetable broth to a boil. Add the cauliflower and cook until tender, about 10-12 minutes.
- 2
Blend Puree
Drain the cauliflower and transfer it to a blender. Add cream, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning as needed. Keep warm.
Sauté Vegetables
- 3
Chop Vegetables
Dice the asparagus, bell pepper, and zucchini into bite-sized pieces. Mince the garlic.
- 4
Cook Vegetables
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Add the chopped vegetables, season with salt and black pepper, and sauté for about 5-7 minutes until they are tender but still crisp. Remove from heat and set aside.
Cook Scallops
- 5
Season Scallops
Pat the diver scallops dry with paper towels. Season both sides with salt and black pepper.
- 6
Make Brown Butter
- 7
Prepare Brown Butter
In the same skillet used for scallops, reduce heat to medium. Add 4 tablespoons of unsalted butter and cook, swirling the pan, until the butter turns golden brown and has a nutty aroma, about 3-4 minutes. Be careful not to burn it.