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Seared scallops with cauliflower puree

Golden-crusted scallops on a silky, lemony cauliflower puree. A date-night plate that comes together in one pan and half an hour.

30 mintotal
2servings
8ingredients
Seared scallops with cauliflower puree

Ingredients

  • 1 lb cauliflower florets, about half a large head
  • ½ cup gluten-free chicken stock
  • 2 tbsp olive oil
  • 12 large sea scallops, patted very dry
  • 2 cloves garlic, smashed
  • 1 whole lemon, zested and juiced
  • 2 tbsp fresh chives, snipped
  • ¾ tsp salt, divided

Method

  1. Simmer the cauliflower with the stock and garlic until a knife slides in easily.15 min timer
    Seared scallops with cauliflower puree, step 1
  2. Blend the cauliflower with the olive oil, lemon zest and half the salt until silky.
    Seared scallops with cauliflower puree, step 2
  3. Sear the scallops in a hot oiled pan without moving them until deep golden underneath.3 min timer
    Seared scallops with cauliflower puree, step 3
  4. Flip the scallops and sear until the sides turn opaque.2 min timer
    Seared scallops with cauliflower puree, step 4
  5. Spoon the puree onto warm plates and set the scallops on top.
    Seared scallops with cauliflower puree, step 5
  6. Finish with lemon juice, the remaining salt and the chives.
    Seared scallops with cauliflower puree, step 6

Why it works

  • Celiac disease: Naturally gluten-free all the way through, with the stock labelled gluten-free so nothing hidden sneaks in.
  • Milk allergy: The puree gets its creaminess from olive oil and cauliflower instead of butter or cream.

Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.

Cooking for more than one diet?

Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.

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