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Flavorful Brown Butter Scallops Recipe with Creamy Cauliflower Puree

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A quick and elegant seafood dish featuring nutty brown butter scallops served over a silky, creamy cauliflower puree. Perfect for weeknight dinners or special occasions.

Ingredients

Scale
  • 12 large sea scallops (about 1 pound or 450 grams), patted dry
  • 4 tablespoons unsalted butter (about 57 grams)
  • 1 medium head cauliflower (about 600 grams), chopped into florets
  • 2 cloves garlic, minced
  • 1/4 cup heavy cream or Greek yogurt (60 ml)
  • 1/4 cup finely grated Parmesan cheese (25 grams), optional
  • Salt and pepper, to taste
  • 1 teaspoon fresh lemon juice
  • Fresh herbs (thyme or parsley), finely chopped, for garnish

Instructions

  1. Break the cauliflower into florets, rinse, and steam or boil in salted water until fork-tender (about 10-12 minutes). Drain thoroughly.
  2. Transfer cauliflower to a blender or food processor. Add minced garlic, heavy cream or Greek yogurt, grated Parmesan, salt, and pepper. Blend until smooth and creamy. Keep warm.
  3. Pat scallops dry with paper towels. Season both sides lightly with salt and pepper.
  4. In a large skillet over medium heat, melt butter and cook, swirling occasionally, until it foams and turns golden brown with a nutty aroma (about 3-4 minutes). Watch closely to avoid burning.
  5. Increase heat to medium-high. Add scallops in a single layer, leaving space between each. Cook without moving for 2-3 minutes until bottoms are golden and crisp.
  6. Turn scallops gently using tongs. Cook another 1-2 minutes until opaque but still tender inside. Remove scallops from pan.
  7. Quickly swirl scallops in the browned butter to coat before plating.
  8. Spoon creamy cauliflower puree onto plates, top with scallops, drizzle extra brown butter from the pan, and sprinkle fresh herbs and a squeeze of lemon juice.

Notes

Pat scallops very dry for a perfect sear. Avoid overcrowding the pan to prevent steaming. Watch the butter carefully to avoid burning. Puree can be made ahead and reheated gently. For dairy-free, substitute butter with olive oil and cream with coconut or almond milk.

Nutrition

Keywords: brown butter scallops, cauliflower puree, seafood recipe, quick dinner, elegant seafood, creamy puree, scallops recipe

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