How do I know when scallops are done?

They cook fast. Sear 90 seconds on the first side until you get a deep golden crust, then flip and cook just 60 seconds more. They should feel barely firm with a little give, not bouncy. Overcooked scallops turn tough and rubbery, so pull them early.

Why won’t my scallops get a good sear?

Almost always one of three things: the scallops are wet, the pan isn’t hot enough, or the pan is crowded. Pat them bone-dry until tacky, get the cast iron ripping hot, and leave space between each one so they sear instead of steam.

Can I make the cauliflower puree ahead?

Yes. It reheats beautifully on the stovetop with a splash of stock to loosen it. Make it up to 2 days ahead and rewarm while you sear the scallops so everything lands hot.

What should I serve with seared scallops?

The puree makes it a complete plate, but a streak of balsamic reduction underneath, a green salad, or crusty bread to mop up the brown butter all work. A crisp white wine doesn’t hurt either.

Seared Scallops Over Cauliflower Puree and Caper Brown Butter

Name: Seared Scallops Over Cauliflower Puree and Caper Brown Butter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 cups steamed cauliflower; 1/2 cup grated parmesan; 1/4 cup chicken stock; Salt and pepper, to taste; 4 tbsp unsalted butter; 3 tbsp capers; 6 dry sea scallops (about 3 per serving); Salt and pepper; 1–2 tbsp neutral oil (grapeseed or avocado)

Description

Seared scallops with a golden cast-iron crust over a silky cauliflower puree, finished with nutty caper brown butter. An elegant, restaurant-quality seafood dinner that comes together in about 25 minutes.

Ingredients

Units Scale

For the cauliflower puree:

1 1/2 cups steamed cauliflower
1/2 cup grated parmesan
1/4 cup chicken stock
Salt and pepper, to taste

For the caper brown butter:

4 tbsp unsalted butter
3 tbsp capers

For the seared scallops:

6 dry sea scallops (about 3 per serving)
Salt and pepper
1-2 tbsp neutral oil (grapeseed or avocado)

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Instructions

Add the steamed cauliflower, parmesan, chicken stock, and a pinch each of salt and pepper to a blender.
Blend until smooth. Set aside, covered, to keep warm.
Add the butter and capers to a pan over medium heat.
Cook until the butter browns and the capers fry and crack apart, about 3 to 4 minutes. Set aside.
Pat the scallops very dry with paper towels (3 layers, pressing) until they feel tacky to the touch.
Season the scallops with salt and pepper on both sides.
Heat a cast iron skillet with neutral oil until ripping hot.
Add the scallops and sear 90 seconds without moving them.
Flip and cook 60 seconds more, then remove from the pan.
Spoon the cauliflower puree onto each plate and smear with the back of a spoon. Top with 3 scallops and spoon the caper brown butter over.

Notes

Pat the scallops very dry — three layers of paper towel, pressing — until the surface feels tacky to the touch. That is the single biggest difference between a golden crust and gray, steamed scallops. For a sweet-tangy twist, streak a little balsamic reduction on the plate before the puree, or swap the cauliflower for a bright pea puree.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: American