Diver Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Cauliflower Puree

   Chop the purple cauliflower into florets and steam until tender, about 10 minutes. Transfer to a blender, add 2 tablespoons of olive oil, and blend until smooth. Season with salt and pepper to taste. Set aside.

2. 2

   Sauté the Carrots and Peas

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the thumbelina carrots and sugar snap peas, sautéing until tender, about 5 minutes. Season with salt and pepper, then remove from heat.

3. 3

   Crispy Capers

   In the same skillet, add the capers and fry for about 2 minutes until crispy. Remove and let drain on paper towels.

4. 4

   Sear the Scallops

   Pat the diver scallops dry with paper towels. Season with salt and pepper. In the skillet, heat 2 tablespoons of butter over medium-high heat. Add the scallops and sear for 2-3 minutes on each side until golden brown. Squeeze fresh lemon juice over the scallops while cooking.

5. 5

   Plate the Dish

   On a plate, spread a generous amount of purple cauliflower puree. Arrange the sautéed carrots and sugar snap peas on top, and place the seared scallops beside them. Garnish with crispy capers and a wedge of lemon.