Pan-Seared Scallops with Truffled Cauliflower Purée & Caperberries

Isn’t this a gorgeous plate?  Perfectly seared jumbo sea scallops resting effortlessly on top of a creamy portion of cauliflower puree that is flavored with a touch of black truffle oil.  Garnished with a snip of lemony fresh thyme, a squirt of fresh lemon juice, and briny caper berries.  A perfect celebratory dinner idea for one of your upcoming Holiday dinners–especially if paired with a rich bottle of chilled champagne.

(To view this recipe, click on the blue title of the blog post above*)

Pan-Seared Scallops with Truffled Cauliflower Purée & Caperberries

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Entree


  • 12 jumbo sea scallops, side muscle removed, scallops patted dry
  • Salt and pepper
  • 1 Tablespoon olive oil
  • 1 large head of cauliflower, separated into florets
  • 1 teaspoon black truffle oil
  • ½ cup – ¾ cup whole milk
  • ¼ cup grated Parmesan cheese
  • Juice of ½ lemon, rest of the lemon cut into wedges for serving
  • Caper berries, for serving
  • Fresh thyme, for serving


  1. To make the puree, bring a large pot of water to a boil. Add in the cauliflower florets and cook for 12 minutes or so, until the florets are tender when pierced with a knife. Drain and place in a bowl of a food processor. Season with ½ teaspoon of salt, and ¼ teaspoon pepper. Add in the milk, Parmesan and truffle oil; puree until smooth. Taste and adjust seasonings if necessary.
  2. Season each scallop with a pinch of salt and pepper. Heat the oil in a large non-stick skillet over high heat. Add the scallops to the hot pan and cook for 2 minutes; flip the scallops and cook for an additional minute or so. Squeeze with the juice of ½ a lemon.
  3. Serve the seared scallops on top of the puree; sprinkle with fresh thyme and serve with caper berries and a lemon wedge.

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