Seared Scallops with Whipped Cauliflower, Olives, and Almonds
seared scallops over whipped cauliflower with a brown butter lemon sauce, a really simple castelvetrano olive topping, and butter toasted almonds
servings: 4
Ingredients
Scale
Whipped Cauliflower
- olive oil
- 1 medium onion, diced
- kosher salt
- 4 garlic cloves, roughly chopped
- 1 (1 ¼ lb) head of cauliflower, trimmed + cut into florets*
- 1 cup heavy cream
- freshly cracked black pepper
- 1 cup tightly packed fresh basil leaves
Olive Topping
- ½ cup diced castelvetrano olives
- 2 tbsp chiffonade (thinly sliced) fresh basil
- 1 tsp lemon zest
Toasted Almonds & Seared Scallops
- 1 tbsp butter
- ½ cup sliced almonds
- neutral oil, as needed
- 1 lb sea scallops, side muscle removed
- 4 tbsp butter
- 2 tsp honey
- 1 lemon, juiced
- flaky sea salt
Instructions
- Pat the scallops dry with paper towels and let them sit at room temperature for about 15 minutes.
- For the whipped cauliflower, heat a 10” stainless steel skillet (with 2-3” sides) over medium heat. Add enough olive oil to coat the bottom. Once hot, add the onion and a good pinch of salt. Cook for about 8 minutes, stirring often. Stir in the garlic and cook for another minute.
- Add the cauliflower florets, heavy cream, and a few cracks of black pepper. Stir well and bring the cream to a simmer. Reduce the heat to medium-low and cover the skillet. Gently simmer for about 20 minutes, or until the cauliflower is tender.
- Meanwhile, for the olive topping, combine the olives, basil, lemon zest, and a drizzle of olive oil in a small bowl. Toss to combine and set aside.
- For the almonds & scallops, heat a 12” stainless steel skillet over medium heat. Add 1 tablespoon of butter. Once melted, add the almonds. Toast for just a couple of minutes until golden brown, stirring often (watch closely so they don’t burn). Transfer the almonds to a plate and season with a pinch of salt.
- Wipe out the skillet and return it to medium-high heat. Add enough neutral oil to coat the bottom of the skillet. Once hot, place half of the scallops into the skillet. Cook, undisturbed, for 3-4 minutes until a golden crust forms. Flip the scallops and cook for just another minute or so. Transfer them to a plate and repeat with the remaining scallops.
- Carefully pour the oil out of the skillet. Add the remaining 4 tablespoons of butter over medium-low heat. Once melted, whisk in the honey and lemon juice. Simmer for 2 minutes or so.
- Meanwhile, finish the cauliflower by stirring in the basil. Transfer the mixture to a blender and blend for 90 seconds until creamy. Season with salt to taste.
- Add the scallops to the sauce. Plate the dish by spreading the whipped cauliflower onto a plate. Arrange the scallops with a drizzle of sauce. Add the olives and almonds over top. Finish with flaky sea salt and cracked black pepper.
Notes
The total weight of cauliflower florets after trimming & cutting the head of cauliflower should roughly be 12 ounces.