Pan Roasted Scallop Recipe

Cook aromatics

In a medium saucepan, melt 1 tablespoon butter over medium heat. Add the finely chopped shallot and sauté until translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Simmer cauliflower

Add the cauliflower florets and stir to coat with butter and aromatics. Pour in the stock so it just covers the cauliflower. Increase heat to bring to a gentle simmer, cover, and cook until very tender, about 10–12 minutes.

Blend to cream

Transfer the cooked cauliflower and about half the cooking liquid to a blender (reserve extra liquid). Add the heavy cream, lemon zest, 3/4 tsp salt, and 1/4 tsp pepper. Puree until completely smooth, adding reserved cooking liquid a tablespoon at a time if needed to reach a silky, spoonable consistency (target ~1 to 1.25 cups total). Taste and adjust seasoning.

Finish

Pass the puree through a fine-mesh sieve if you want extra silkiness. Stir in 1 teaspoon olive oil if using for shine. Keep warm over very low heat or hold covered while preparing scallops.

Prepare scallops

Pat scallops very dry between paper towels. Season both sides lightly with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Place on a plate and let sit at room temperature for 5–10 minutes while you heat the pan.

Sear scallops

Heat a large stainless steel or cast-iron skillet over medium-high heat until hot. Add 2 tablespoons neutral oil and swirl to coat. Add scallops to the pan spaced at least 1/2 inch apart (work in batches if necessary). Sear without moving until a deep golden-brown crust forms, about 1.5–2 minutes. Flip and cook the second side about 1–1.5 minutes until just opaque in the center. Remove scallops to a plate and tent loosely with foil to keep warm.

Make brown butter & finish scallops

Lower heat to medium. Wipe pan if burnt bits are excessive, leaving a little fond. Add 3 tablespoons unsalted butter and the two rosemary sprigs. Swirl the butter as it melts; continue cooking until the butter foams and the milk solids turn golden-brown and smell nutty, about 2–3 minutes. Watch closely to avoid burning. Squeeze half a lemon into the butter, scraping any browned bits from the pan. Return scallops to the pan and spoon brown butter over them for 30–45 seconds to glaze and finish cooking. Sprinkle 1 teaspoon Espelette pepper over the scallops (divide between scallops or dust at plating).

On each plate, spoon 2 to 3 tablespoons of warm cauliflower cream and spread into a small pool or smear with the back of a spoon.

Arrange 3 scallops on each plate on top of or beside the cauliflower cream. Spoon additional brown butter and rosemary bits over the scallops and cream.

Finish with a light dusting of additional Espelette (about 1/8 tsp per plate), a pinch of chopped parsley or chives, and a small lemon wedge on the side. Serve immediately.