Seared Scallops with Cauliflower Mash & Fried Capers

Seared scallops are so simple & easy to make for a casual or elegant dinner. I didn’t always think they were easy until I decided to just go for it & I have loved making them ever since. Scallops paired with a light & airy cauliflower mash is a perfect compliment, top it off with fried capers & you have a wonderful dish.

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The capers add a briny salinity & the lemon delivers an extra touch of brightness.

TIP: Keep it HOT!! When cooking scallops it is important to cook them very fast on a very hot skillet. Immediately remove them so they don’t overcook and become rubbery.

TIP: Dry: It is very important to pat dry a scallop. Use a paper towel to soak up any moisture before salting & adding to the pan. Any extra moisture will cause the scallops to steam instead of sear.

TIP: Time: Scallops cook very quickly, generally 2 to 3 minutes on each side. Keep a close eye on them & also don’t move them around in the pan, cook them & then flip but don’t disturb them while they are searing.

Scallops, Cauliflower Puree, Cauliflower Mash, Capers
Dinner, Entrees, American
American
Seared Scallops with Cauliflower Mashhttps://youtu.be/Lw9F6PEnFu0Simple but elegant dinner entree with scallops, cauliflower mash & capers.
Yield: 4 servingsPin it

Seared Scallops over Cauliflower Mash & Fried Capers

Scallops in a creamy dairy free cauliflower purée make a simple but elegant dish & great for a weeknight or for a fancy dinner for friends & family. Capers that are crispy add just the right bit of briny pop.

prep time: 40 minscook time: 20 minstotal time: 60 mins

ingredients:

Seared Scallops with Garlic Cauliflower Mash & Fried Capers
  • 1 head cauliflower, (about 2 lbs) diced & cut up, should equal about 6 cups
  • 2 tbl olive oil
  • 1 clove garlic, smashed
  • 1 onion caramelized (diced, sautéed with olive oil, s/p & touch of brown sugar)
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup vegetable or chicken broth
  • 3 tbl lactose free cottage cheese (for thickening, can omit)
  • 3 tbl capers,  rinsed & coarsely chopped
  • 10 large seas scallops from local seafood market
  • 1 lemon for juice & zest
  • 1 1/2 tsp thyme
  • 2 tbl chopped parsley for garnish

instructions

Cauliflower Mash
  1. Bring pot of 3  inch water to boiling & add cauliflower (or use steamer)
  2. The cauliflower needs to be tender to a fork.
  3. Drain with coriander & get out as much excess water as possible, let cool slightly.
  4. Saute/caramelize onions & let cool slightly.
  5. In a blender, food processor or hand mixer blend together the cauliflower, onions, garlic, salt, pepper, broth & cottage cheese or a dairy free cream cheese until thick & creamy.
  6. Depending on consistency you may need to add more of the broth or the dairy free cheese.
  7. Note: Less is always better, you DO NOT WANT A RUNNY cauliflower mash!
  8. Once the mash is done, prepare the scallops. 
  9. Note: Cauliflower mash can be refrigerated for up to two days. Then reheated on stove top, medium heat, stirring frequently.
Fried Capers
  1. Heat 2 tbl of olive oil in a medium skillet over medium-high heat.
  2. Add the capers & the remaining 1/2 tsp thyme, cook until the capers are golden & puffed slightly, 2 to 3 minutes.
  3. Add the lemon zest, cook for just a few seconds then transfer to a paper-towel -lined plate.
Seared Scallops
  1. Pat dry the scallops with a paper towel.
  2. Heat a large skillet over medium-high heat until very hot.
  3. Add 1 tbl olive oil & butter.
  4. Season scallops with salt & pepper.
  5. Make sure to cook the scallops undisturbed, meaning don't over crowd the pan & only flip after 3- 4 minutes on each side depending on the size of the scallops.
  6. Divide the cauliflower among 4 plates, put scallops on top in the middle & then garnish with capers & parsley. Add a dollop of garlic aioli if you have it.
Created using The Recipes Generator

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