Perfectly seared scallops atop a mound of creamy cauliflower puree flavored with black truffle oil, surrounded by a savory sauté of chopped mushrooms flavored with rosemary….how could you go wrong with this dish? Elegant and really, really flavorful, I love the pairing of flavors in this hearty dish. Mushrooms and scallops are a nice combination on their own, but I like the idea of carrying over the earthiness of the mushroom flavor into the cauliflower puree by adding a touch of truffle oil. The details are so important in this dish—the addition of fresh rosemary into the mushroom and green onion duxelles really gives an added ‘pop’ of flavor, as does the truffle oil in the low-carb puree. The words ‘sure-to-impress’ come to mind with this lovely dish!
(To view this recipe, click on the blue title of the blog post above*)
Seared Scallops with Mushroom Duxelles & Truffled Cauliflower Purée
Ingredients:
- 16-20 large sea scallops
- 1 head of cauliflower, separated into florets
- salt and pepper
- 1/2 cup milk
- Drizzle of black truffle oil
- Extra virgin olive oil
- 8 oz. assorted mushrooms, finely chopped
- 4 scallions, ends trimmed and sliced
- 2 Tablespoons fresh rosemary, finely copped
- ½ cup dry white wine
Directions:
- Bring a pot of salted water to a boil. Add in the cauliflower florets and cook for 5-7 minutes or until tender when pierced with a sharp knife. Drain and place in the bowl of a food processor. Add in 1 teaspoon of salt and a big grinding of black pepper; also add in the milk. Puree (adding more milk if necessary) until the mixture is smooth. Drizzle in a touch of black truffle oil and pulse to combine.
- In the meantime, heat 1 Tablespoon of olive oil in a straight-sided sauté pan over medium heat. Add in the mushrooms, scallions and chopped rosemary; season with ½ teaspoon of salt and a grinding of black pepper. Sauté for 8-10 minutes or until the mushrooms are tender. Deglaze the pan with the wine; reduce the heat to low and cook for an additional 3 minutes or until most of the wine has evaporated.
- For the scallops, season each of them with a sprinkling of salt and pepper. Heat a large nonstick sauté pan over high heat. Sear the scallops for about 1 ½ minutes on the first side, then flip and sear for 30 seconds on the other.
- Serve the scallops with warmed puree and the mushroom duxelles.
Tagged: black truffle oil, cauliflower, cauliflower puree, duxelles, fresh rosemary, mushroom duxelles, mushrooms, scallions, scallops, seared scallops, truffle oil
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