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.
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Pan-Seared Scallops with Truffled Cauliflower Purée & Caperberries
- 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
- 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.
- 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.
- Serve the seared scallops on top of the puree; sprinkle with fresh thyme and serve with caper berries and a lemon wedge.