Seared Scallops with Cauliflower Puree

Who said fancy meals had to be difficult to make? Scallops with Cauliflower Puree is a scrumptious dish made with fresh, and simple ingredients. It is a great meal for a special summer day that is packed with beautiful textures and flavors. The flaky scallops are the perfect match for a creamy puree and when garnished with fresh thyme, you get the perfect bite every time. (See what I did there?) I like to garnish mine with a sprinkle of chopped pine nuts for even more texture.

Serves 4



1 head cauliflower
1 tablespoon unsalted butter
1/4 cup chicken broth
1 sprig thyme or to taste
2 pounds scallops
1 tablespoon unsalted butter
Pine nuts (optional)
Additional thyme leaves for garnish


Steam cauliflower for 15 minutes or until very fork tender. Keep in mind you want the cauliflower to be more tender than usual.


Transfer cauliflower to a food processor with the butter. Pulse until smooth. With the processor on, slowly add the chicken broth. You can alternatively use 1/4 cup of your cooking liquid. I prefer to use broth because it adds more flavor. Stir in thyme leaves and season with salt and pepper to taste.


In a nonstick pan heat butter. When the butter is very hot and begins to smoke, add scallops to pan making sure they do not touch. You can also place a sprig of thyme in the pan while the scallops cook. Allow scallops to sear without moving them for 1 1/2 minutes on each side. You want the scallops to have a browned crust on each side and the middle to be translucent.


Serve scallops over puree and garnish with pine nuts and thyme leaves.


3 Comments Add yours

  1. Sheryl says:

    mmm. . . it looks delicious.


    1. Abby says:

      Thank you so much!


  2. Barbara Bonat says:

    Abby, you are amazing! I will make the scallops tonight. Love GMa


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